I want to begin this post by sending my thoughts to France. As I mentioned last week, that’s the country we decided to spend our honeymoon in and I have been delighted by this country I had forgotten was so great in so many ways. As a history fan though, I know the French population is tough and they will bounce back. Nevertheless I can’t help but think about the victims and my heart is with them.
How can one make a sensible transition from something so sad to something we all enjoy like food? As for the first I have no words, for the latter, I could talk for hours, nutrition matters included… Lately I have noticed that when I eat too much of something containing flour I get spots on my face and as soon as I stop, they slowly disappear… and between you and me, I’ve had enough bad skin during my puberty. As a solution I limit myself to the equivalent of about one portion of pasta per week. It’s a change in my lifestyle but I mostly just have to adapt and find hacks to still please my palate. In the beginning I was surprised by how much I would have to limit myself, especially when you’re dining out as an almost vegetarian (in a place where the range of restaurants is basically limited to Italian food). To get into the no-wheat flow, last week I tried to make some chestnut pancakes, without the addition of flour and, even if they are a little more moist that the normal ones, they actually melt in your mouth, and this is something I really enjoyed! Just in case you don’t want to go full chestnut read the note below.
If you wish to use flour in this recipe, to the dry ingredients add 4 tbsp. flour or gluten free flour. In this case you will need to increase the amount of milk from 1 dl to 1.5 dl and you don’t necessarily need to whisk the egg whites. This will make the pancakes more consistent and in addition you will be able to make more of them! Here are a few images of the version with flour.
Here is the flour-less version
Gluten Free Chestnut Pancakes
Recipe for about 10 pancakes of 7 cm.
Prep time: 10 min.
Cook time: 10-14 min. per batch
200 g boiled chestnuts
2 tsp. baking powder
1 dl milk
2 large eggs
50 g butter (melted)
2 tbsp. sugar
1 tsp. salt
Roasting butter to make the pancakes
Optional: the seeds of one vanilla pod.
Place the chestnuts in a blender and process them until they become like flour. Transfer to a bowl and add the baking powder, sugar and salt.
Separate the egg yolks from the whites into two separate bowls. To the bowl with the yolks add the milk and the melted butter (optionally add the vanilla pod seeds) and mix to combine. Add this to the ground chestnuts, sugar, baking powder and salt and whisk just enough to mix the ingredients.
Whisk the egg whites to a peak and fold them in gently with the rest of the ingredients. Just remember not to overwork the batter, stop as soon as the batter looks combined, even if the result doesn’t look too smooth.
Heat a pan on a medium fire; add a little roasting butter to melt. Once the grease has melted take a large tbsp. of the batter and place it in the pan, using the back of the spoon to spread it out until it’s a small cm thick. Repeat for the number of pancakes that the pan can hold and cook for 5-7 minutes per side. Repeat until the batter is finished and serve with your favourite toppings: honey, caramel sauce, chocolate sauce, maple syrup…