Chestnut Pancakes - the perfect sweet treat for the holidays

chestnut flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour increases fiber content, while all-purpose flour is more widely available.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water is a cost-effective substitute.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option, while margarine is often less expensive.

maple syrup

🥗Healthier: honey

💰Cheaper: corn syrup

Honey is a natural sweetener, while corn syrup is more affordable.

In a large bowl, whisk the flours, salt, sugar, baking powder, and sparkling water together until smooth and very loose.

Cover and set aside for at least 1 hour or up to overnight.

Heat a 7-inch nonstick pan over medium heat.

Add olive oil to the pan, pour a scant 1/4 cup of batter into the pan.

Tilt the pan so that the batter runs to the edges, creating a thin, even layer.

Immediately loosen the edges with a spatula and cook for 1 minute, or until the top is set and looks dry.

Flip the pancake and cook for 15 to 30 seconds.

Add oil lightly each time before adding more batter.

To serve, spread with Nutella, jam, or ricotta cream, and roll.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens