Chestnut Flour just keeps surprising me with its capabilities. When I start working with a new (to me) flour I put it through a series of tests to really get a feel for how it works in comparison to others. I find that a basic pancake recipe is a fantastic and quick way to learn how light the flour is. If the pancakes become fluffy- I know that this same flour will work well for me in cake, muffin and bread recipes. The chestnut flour did just that for this recipe.. I see many more fun recipes to come using it!
What I’m posting here is about the lightest pancake I have ever had. Its borderline cake-like. This is due in part of the eggs, baking powder and of course the chestnut flour. I used eggs as a starting point for my own learning process. I suspect for those of you allergic that replacing them with a typical substitute like bananas, flax eggs, chia eggs etc you should have good results- though they will undoubtedly be less fluffy. If anyone takes the liberty to experiment- let us know how they turn out.
Chestnut flour has a unique flavor. Its nutty but in a different way that almond flour. I used an entire Tbs of vanilla extract in this recipe to compliment it. I find chestnut tastes really wonderful with warm spices too, for example: cinnamon, ginger, nutmeg etc.
At the moment I am sourcing my Chestnut Flour locally at a store called Niblack. You may not be able to find the flour in stores- but its available to order from many online companies.
Extra Fluffy Chestnut & Almond Flour Pancakes
3 Large Eggs
1 Cup Chestnut Flour
1/3 Cup Blanched Almond Flour
4 Tbs Granulated Sugar (any variety, refined or unrefined including xylitol)
2 Tsp Baking Powder (I like using Double Acting)
Pinch of Salt
1 Tbs Milk or water (any variety)
1 Tbs Vanilla Extract
1 Tsp. Oil or Melted Butter (any mild tasting variety)
1 Tsp Apple Cider Vinegar (Or other vinegar variety OR lemon/lime juice)
Beat the eggs, then mix in the remaining ingredients. Cook in a small amount of oil in a nonstick skillet (cooking maybe 1 minute per side). Yields 8-10 pancakes.
Hope this recipe inspires you each to pick up a bag of chestnut flour!
xo,
Brittany
{ 31 comments… read them below or add one }
I’ve never actually worked with chestnut flour. Hazelnut, but not chestut.
Hazelnut behaves similar to almond! Chestnut is much lower in fat and is starchier which makes it light and fluffy! I love it!!
I can’t wait to try these. I am grain free, but the pancakes made with only almond flour just don’t “cut it”. I will definitely be looking for chestnut flour. It has been a long time since I have had fluffy pancakes. Thanks for all you do! Your blog is amazing!
My son can’t have chestnut flour but is good with almond flour. Is there a sub you know for the chestnut flour? These sound wonderful!
I don’t. Many of the various grain based flours should work- but I haven’t experimented with this. I always like to encourage readers to experiment as that’s the best way to learn!
Chestnut flour! This recipe sounds wonderful. I usually use almond flour and coconut flour.
Sometimes buckwheat.
Not sure if Whole foods carries this type flour. Will have to do some research to find.
Thank you for sharing recipe.
frannie
Oh my gosh these look incredibly fluffy and amazing!! I cannot wait to see if I can find chestnut flour at my wegmans! I am obsessed with almond flour so I love the idea of another nut flour. Cant wait to play! Thanks for sharing.
I haven’t seen it at all at our big Wegmans! Chances are you will need to order some online
but if we make it popular enough that could change.
Thanks for letting me know. I’ll keep my eyes out for it locally and if not, buy it online. Can’t wait to try baking with it.
It’s really fun! I think you’ll like it
Sweet potato flour is pretty amazing too- ill be posting recipes using it soon.
I have been trying to track some chestnut flour down since you posted the graham cracker recipe! I will have to break down and order it on line as these look so yummy. I did read that lots of Asian and Italian stores carry it so maybe that will help some of your other readers to find it. I am trying to find organic chestnut flour.
Thanks for another yummy recipe!
I will definitely have to check this out. Pancakes on Sunday morning are definitely something I miss. I am pondering “faking” out other things that are great fluffy with this flour. Thanks for sharing why it works, too. I’m always curious how different recipe elements behave. You are like our very own Alton Brown of baking!
I can no longer eat eggs, so I’m wondering if you think these would work with egg replacer of some kind. Because they look delicious!
Re-read the post
Oops, sorry! I went straight to the picture and the recipe! Thanks, Brittany.
No worries! It happens all the time
I made these for dinner tonight and they are AMAZING!! The best gluten free pancake recipe I have tried!:) Now I have graham crackers in the oven! Can you tell I am excited my chestnut flour arrived today?:) Thanks for creating great recipes with grain free flours!!
Thank you for the awesome feedback!! I just picked up some more chestnut flour 30 minutes ago so I can keep on experimenting. Can’t decide what to make next??
Brittany I’ve just finished eating them for my sunday brunch and let me tell you… this stuff is AMAZING! It’s going to be a regular in my sunday brunch from today on!
This makes me so happy!!
I think it’s pretty cool that thanks to chestnut flour a fluffy grain free pancake is possible
Okay, here’s what I did to make this egg-free:
First of all, though, I substituted the almond flour with hazlenut meal (I can’t have almonds).
I used chia seed and added it to the dry ingredients. I then added 9 tablespoons of water with the liquid ingredients, and whisked them together. I tihnk we did not lose any fluffines this way=)
I was pleasantly surprised that these did not taste as chestnutty strong as the flour smells. Yummy! Thank you!
Thank you so much for sharing!! I’m so happy to hear they remained fluffy. Gives me high hopes for some good grain free vegan baking projects!
Are you sure your liquid measurements are correct in this recipe? I used chia eggs, but still, I had to add LOTS more milk to make a pancake batter. Following your measurements, I had a dry cookie dough consistency.
I’m positive! This batter is thick.
I can’t speak to subbing in chia as I haven’t experimented with that myself.
Ps. I would think that chia eggs would thicken a batter, while eggs are thinner and runnier..
We loved these! I used powdered egg replacer and whisked it– they turned out fluffy! Because the batter was thick, I made them small, like silver-dollar pancakes. I didn’t even get a chance to get out the maple syrup– my sons ate them plain! They were so cute and delicious that we renamed them pan-cookies
I printed this recipe off a couple of months back when you circulated it, and finally got round to getting chestnut flour yesterday. These pancakes are incredible. I’ve just tasted one in preparation for feeding to my gluten intolerant son at lunchtime. So nice. And if these pancakes are anything to go by, i’m in for a treat. thanks
This is my new favourite gluten free blog!
I just tried these this morning. I was confused by the very thick batter and lack of bubbles appearing on the surface when I cooked them so I added a little milk to thin it a little but was very happy with the result. They were actually harder to flip with the additional milk so I will avoid that next time. They were sweet and light and so delicious we ate them plain. Thank you.
I made these yesterday!! My little girl is allergic to almonds so I used hazel nut meal instead. They were delicious and my two kids loved them.
Thanks so much for all the work you do! After a lot of work and experimenting, I discovered that high glycemic foods were the root cause of the migraines I’d suffered from since childhood. I can use coconut flour, brown rice flour and almond flour. Do you know how chestnut flour compares to these in terms of glycemic load? What about sweet potato flour? So much to learn!
But there is hope for hazelnut: http://paleosolution.net/tag/why-use-hazelnut-flour/
Ok, I’m finished now.
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