These chestnut flour pancakes are gluten and dairy free. Pancakes are always a great way to start your day. As usual, you can find all the ingredients at Laurent&Magalie.
Recipe
1. Separate egg whites from yolks.
2. In a bowl, mix the chestnut flour, cornstarch and baking soda.
3. In another bowl, mix the milk, the almond butter, egg yolks and sugar.
4. Stir the flour mix into the liquid mix.
5. Beat the egg whites with the lemon juice and the salt, and add them to the dough.
6. Heat a tablespoon of oil in a pan over medium heat. Put a big spoonful of batter into the pan.
7. Cook 2 mn on each side.
8. Serve with maple syrup and applesauce or a teaspoon of almond butter and a few chopped pecans for some crunch.
Servings: for 6 pancakes
Preparation time: 20mn
Difficulty: very easy
Ingredients:
2 eggs
80 g of chestnut flour
1 tablespoon of cornstarch (or arrowroot)
1 teaspoon of baking powder
80 ml of soy milk
70 ml of almond cream (or soy cream)
1 tablespoon of sugar (like sucanat)
1 teaspoon of lemon juice
1 pinch of salt
1 tablespoon of vegetable oil (I use olive oil)
