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.