During my interview with Elizabeth Wholey, author of Sustenance, she promised to send me a bag of chestnut flour when it was in season in Italy. And she did! I just received the flour and here is the first thing I made with it – chestnut pancakes. I made up a quick recipe and the results were delightful. The flavor is nutty, maybe even a little smokey. If you can find chestnut flour, try these pancakes!
1 cup chestnut flour
2 tablespoons ground flax seed
2 tablespoons starch (I used potato starch)
1 teaspoon vanilla
1 tablespoon agave nectar
1 tablespoon baking powder
1/4 cup water
3/4 cups non dairy milk
In a small bowl, mix the flax seeds and water. Sift the starch into the mixture and blend until smooth. In a medium bowl mix the flour with the baking powder. Pour in the milk and flax mixture and form a smooth batter. Pour about 1/3 cup of batter at a time on to a hot greased griddle. Cook until batter bubbles, flip and cook on the other side for about a minute.
Makes about 8 pancakes. Serve with your favorite syrup or fruit.