Chestnut Flour Pancakes

Ingredients

  • 4 Eggs

  • 250g coconut yoghurt (or other full fat yoghurt)

  • 75g chestnut flour

  • 30g coconut flour

  • 1/4 tsp salt

  • 1 tsp vanilla extract

  • 1 very ripe mashed banana  

  • 2 tsp baking powder

  • 1 tsp apple cider vinegar

  • 1/2 tsp bicarbonate of soda

  • 30g melted butter

Directions 

  1. Whisk the wet ingredients apart from the butter and incorporate into the dry ingredients. Let the batter sit for 20 minutes. Add the melted butter. Ladle 2 dessert spoons per pancake into a hot non-stick pan. Cook until bubbles appear then turn over (about 2-3 minutes in total).

  2. Serve with berries and a drizzle of maple syrup.