- Chestnut Flour
- Bicarbonate of soda
- Extra virgin coconut oil
- Spices - ginger, nutmeg, cinamon
- Dried fruits - raisins, currants, gogi berries
- Cocoa powder
- On a medium ring heat setting pre-heat a heavy flat pan with a generous blob of coconut oil melting.
- Take a mixing bowl and beat 3 good sized eggs.
- Add a cup of water and mix in.
- Tip some chestnut flour (about 4 tablespoons) into the eggy water together with 1 teaspoon of bicarb.
- Mix together until all the flour has blended in. If the mixture seems a little too runny, add a little more flour, if it seems a little too thick, add a little more water. The final consistency can vary - more watery mixture will make thinner pancakes!
- If you choose plain pancakes the mixture is ready, if you wish to add some spice, dried fruit or cocoa powder, do it now.
- Make sure the coconut oil covers the flat pan then take a tablespoon and gloop the mixture into the pan, one spoon for each pancake and turn the heat down to low.
- When you have seen little bubbles coming up and popping through each pancake it is time to turn them over- they take only 2-3 minutes per side.
- When both sides look golden brown they are ready. Turn them out, put a new blob of coconut oil in the pan and do the next batch.
The plain ones taste great with vegemite, cream cheese, liver pate, jam, lemon curd. They melt in the mouth warm but are also great for mini sandwiches in a lunch box.
The fruity spicy ones taste delicious on their own or with butter and jam and are perfect for handy snacks.
Not being a true nut these were allowed at my daughter's school where there is a nut ban.
My three young children (who are wheat intolerant) are always asking for these as they find them so delicious and I often make the batter into shapes for fun.
Here I made little teddies, using raisins for the eyes and nose, which I added quickly as soon as I had glooped the mixture into the pan.