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Chestnut Pancakes 2 Ways

by Annalisa Brown (follow)
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These delectable little Chestnut Pancakes can be eaten as a sweet or savoury snack. Cooked as small pancakes they create a perfect base for finger food when entertaining. It’s also a chic and healthy way of offering up pancakes as an hors d’oeuvre.

Made from Chestnut Flour these little morsels of goodness are gluten free, low in fat and salt and high in fibre. They’re perfect for vegans and align to the principles of those following a paleo diet.

Unable to decide whether to make sweet or savoury pancakes, I made both. The sweet chestnut pancakes were dressed with a dollop of Ricotta Cream and a drizzle of rice malt syrup while the savoury chestnut pancakes were served with a teaspoon of Chickpea Pate, baby cucumber and basil.

Let your imagination run wild and create your own favourite sweet and savoury toppings. The wonderful thing about these pancakes is the versatility of the chestnut on the palate.

Chestnut Pancakes 2 Ways - these savoury pancakes are dressed with chickpea pate and baby cucumber.


Preparation Time: 5 minutes
Cooking Time: 15 minutes
Makes: 16-20 Small Pancakes

Ingredients
1 Cup Chestnut Flour
200ml Water
Pinch of Salt

Sweet Topping
Ricotta Cream
Rice Malt Syrup
Mint Leaves to Garnish
Carob to Garnish

Savoury Topping
Chickpea Pate
Baby Cucumber
Basil Leaves to Garnish

Method
In a medium sized bowl combine the chestnut flour, water and salt.

Ensure you buy chestnut flour and not chestnut meal to make these light and flavoursome pancakes.


Using a hand whisk or eggbeater, blend the batter until smooth.

Combine the chestnut flour, salt and water to make the light and creamy batter.


Heat a frying pan with a little coconut oil.

Scoop a tablespoon of batter into the frying pan, cooking the pancakes in batches. Flip pancakes to cook the other side.

Scoop a tablespoon of chestnut batter into the frying pan and cook the pancakes in batches.


Flip the pancakes to ensure both sides are evenly cooked.


Divide the Chestnut Pancakes onto two serving trays. One tray will be for Sweet and the other will be Savoury.

Divide the Chestnut Pancakes onto two serving plates - one to be dressed as sweet and the other as savoury.


Prior to serving top the sweet Chestnut Pancakes with a dollop of Ricotta Cream and drizzle a little rice malt syrup over each pancake. Garnish with mint leaves and a sprinkling of carob.

For the savoury Chestnut Pancakes place a heaped teaspoon of Chickpea Pate on each pancake finish with thin slices of baby cucumber rounds. Garnish with fresh basil leaves.

Chestnut Pancakes 2 Ways - these sweet pancakes are served with a dollop of ricotta cream and rice malt syrup.


Categories
#Chestnuts
#Pancakes
#Healthy
#Low Fat
#Dairy Free
#Paleo
#Egg Free
#Low in Salt
#Sugar Free
#Healthy Recipes
#Clean Eating
#Gluten Free
#Easy
#Simple
#Vegetarian
#Vegan
#Make Ahead
#Tapas
#Dessert
#Sweet
#Savoury
#Snack
#Finger Food
#Entertaining
#Back To Basics Competition
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