Chestnut Flour Pancakes


  • 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


  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.