We are loving the discovery of chestnut flour (singoda) which we probably never would have used had we not started experimenting with gluten free flour options.  We are still trying to perfect the sweet potato/chestnut flour “churros” but tried using the flour today to make some delicious pancakes – they are not as fluffy as traditional pancakes but taste divine.   So for all those who want a gluten free breakfast option this recipe is for you.  Enjoy!

What do I need to make it?

• 1 cup chestnut flour
• 1/2 tsp baking powder
• 1 1/2 tsp fruit sugar (sweeter than normal sugar)
• 1 cup milk
• 1 egg
• 1 tsp vanilla essence (we used 1/4 tsp vanilla paste)
• Butter to grease the pan
• Pinch of salt

How much will I make?

6-8 medium sized pancakes

How do I make it?

Beat the egg and milk in a bowl and then add the chestnut flour and baking powder.  Use a whisk to beat further to ensure no lumps.   Add the remaining ingredients, whisk further and batter should coat your ladle.   Heat frying pan on medium heat and add a knob of butte,r some batter and cook on both sides,   Serve hot with topping of your choice – we had three different toppings today – icing sugar, Greek honey and Agave nectar (amazing alternative to sugar – natural and tasty).