Chestnut pancakes: the quick recipe for a healthy snack (sweet or savory)

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Carlos Laforet Coll
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How to prepare the delicious chestnut pancakes, to be enjoyed in autumn in both sweet and savory versions

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How to prepare the delicious chestnut pancakes, to be enjoyed in autumn in both sweet and savory versions

Pancakes are a classic, loved by both children and adults. But have you ever tasted chestnut pancakes? It is a very tasty and nutritious recipe based on Chestnut flour, very easy to prepare.

The version we propose does not include the addition of sugar. For this reason, chestnut pancakes, originally from Tuscany, can be enjoyed either with hazelnut cream or jam, accompanied by tea or with a little spreadable cheese, if you prefer savory. Let's find out how to prepare them in about 20 minutes!

Read also: How to make chestnut flour from freshly picked fruits, the do-it-yourself recipe

Ingredients (for about 18 pancakes)

  • 200 gr chestnut flour 
  • 250 ml of hot water
  • 35 gr pine nuts 
  • 50 gr of raisins 
  • 1 pinch of baking powder for cakes
  • 1 pinch of salt
  • Seed oil for frying 

Preparation 

Start sifting the chestnut flour into a bowl along with a pinch of baking powder. Pour a pinch of salt into the cup with the hot water and pour it over the chestnut flour. Stir for a couple of minutes to get a creamy mixture. Add the raisins (we recommend that you soak them for about 10 minutes first) and the pine nuts. Continue to mix slowly. 



Take a non-stick pan and fill the bottom with peanut or sunflower oil. Heat it for a few seconds and pour the mixture with a spoon or ladle. Fry over low heat and cook both sides. The pancakes should be lightly browned. Place the pancakes on a plate with some kitchen paper so that the excess oil is absorbed.

You can sprinkle them with a little icing sugar or cinnamon and enjoy them while still hot or stuff them with jam, hazelnut cream or accompany it with cheeses.

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Bon appetit!

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