The best thing about Christmas markets is chestnuts roasted on a smoky barbecue, holding the warm paper bag of them in your hand as you carefully peel their charred skins off to reveal the soft nut inside, which you then pop into your mouth. Now, obviously it’s a little early for Christmas talk, but the wait until December for chestnuts is a bit of a long one. Furthermore, it’s an unnecessary wait because chestnuts are in season now. Sweet chestnuts (not horse chestnuts – they’re poisonous) start falling from trees from September onwards, and they’re hard to miss, with their bright lime green, viciously prickly shells (a bit like a porcupine). I went out walking a few days ago and came across a chestnut tree with its nuts sprinkled around the trunk, spiking my palms as I gathered a few up.
Given all this, I just had to make something chestnutty. And these pancakes are chestnut heaven. Vegan, gluten free and refined sugar free, you really just don’t miss the milk, eggs or wheat. They’re both mushy and fluffy, and the combination of chestnut flour, chestnut purée, almond butter and banana is a creamy, autumnal treat. Chestnuts are low in fat (they’re largely made up of starch) whilst also being a good source of mono-unsaturated fatty acids such as linoleic acid and a rich source of fibre, with even more fibre per 100g than walnuts and pistachios. As well as this, chestnuts are rich in the B vitamin folic acid, which is required to synthesize DNA and repair DNA, and helps produce healthy red blood cells and prevent anemia.
These pancakes are pretty good for you, tasty and so easy to make – you can whip them up in ten minutes for a delicious breakfast or an afternoon snack. They’re rich and nutty, without being overly sweet, which to me is ideal.
Makes about 16 small pancakes/serves 2-3:
- 130g/½ cup of chestnut flour
- 3 tablespoons of chestnut purée
- 1½ tablespoons of almond butter
- 1 banana
- 1 cup of almond milk
- ½ cup of water
- 1½ teaspoons of baking powder (I like to use this)
- Coconut oil for frying
Simply mash the banana until there are no lumps left then place in a mixing bowl along with all the other ingredients and mix with a whisk until a batter forms. It should be fairly runny, but not too much.
Next place a large frying pan on a medium heat and add a teaspoon of coconut oil. Once the oil has melted and the pan is hot pour about two tablespoons of the batter into the pan to make one pancake. It should run out and form a circle. Wait about twenty to thirty seconds, until it starts bubbling a little and you can see it cooking around the edges. Then carefully slip a turning spatula underneath the pancake and flip it over, letting it cook for another twenty seconds.
Add a little more coconut oil to the pan and repeat this until all the batter is used up (I usually do two pancakes at a time). Then make a pancake stack, topping it with your favourite things – I recommend banana, raspberries, chestnut pieces, almond butter and raw honey – and serve!