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You are here: Home / Main Dishes / Eggs / Fluffy Chestnut Flour Pancakes

Fluffy Chestnut Flour Pancakes

March 7, 2014 by Heather Resler

 


Fluffy Chestnut Flour Pancakes | Cook It Up Paleo

 

Fluffy Chestnut Flour Pancakes | Cook It Up Paleo

 

 

 

Fluffy Chestnut Flour Pancakes | Cook It Up Paleo

Fluffy Chestnut Flour Pancakes | Cook It Up Paleo

 

Fluffy Chestnut Flour Pancakes | Cook It Up Paleo

 

I should be a commercial for chestnut flour. I just love it when I find a new paleo-friendly ingredient! I honestly don’t know why more paleo people don’t cook with chestnut flour. I adore it because it combines the best of three worlds: the nuttiness of other nut flours, the starchiness of more traditional gluten-free flours, and the classic flavor of whole wheat flour. It’s perfect used in conjuction with a bit of coconut flour (for thickening) for those who wish to avoid almond flour.
Last night when I couldn’t sleep, I was thinking about how awesome it would be to make chestnut flour pancakes. Just what everyone thinks about when they can’t sleep, I know. Anyway, this morning I still thought it would be awesome, so I set to work! I just told my mom that it was for school. Which it is, because I’m learning stuff! Like how awesome chestnut flour is!
These pancakes taste nutty and are fluffy, moist, and not eggy at all; perfect with butter and real maple syrup! Whipped cream would be good too, but you didn’t hear it from me. 😉

 

Fluffy Chestnut Flour Pancakes
Recipe Type: Breakfast
Author: Heather Resler
Prep time: 10 mins
Cook time: 5 mins
Total time: 15 mins
Serves: 8 pancakes
Ingredients
  • eggs – 4
  • canned full-fat coconut milk – 1/4 cup
  • chestnut flour – 3/4 cup
  • coconut flour – 1/4 cup
  • salt – 1/4 teaspoon
  • baking powder – 2 teaspoons
  • apple cider vinegar – 1 teaspoon
Instructions
  1. Whisk eggs. Whisk in coconut milk. Beat in flours and salt. Stir in baking powder and vinegar. Pour by 1/4 cupfuls onto a hot oiled griddle. Cook until bubbles form and pop. Flip and cook until lightly browned. Serve and enjoy!
3.3.3077

Filed Under: Eggs, Recipes, Treats, Uncategorized

About Heather Resler

I'm a 20 something Wisconsin girl baking my way through life. I like my coffee black, my food real, my hair long, and my cookie dough full of chocolate chips. | Author of the e-books Grain-Free Family Favorites and Paleo Mug Muffins. Read my story here.

« My Water Kefir Adventures (how to make water kefir)
Paleo Lo Mein »

Comments

  1. Earleen says

    May 12, 2016 at 2:03 pm

    Could I use Casava flour

    • Heather Resler says

      May 31, 2016 at 5:41 pm

      Probably not because they are pretty different flours. You might be able to use almond flour though.

  2. Heidi says

    May 11, 2016 at 8:22 am

    These look AMAZING!! The only problem is my egg allergy:( Any suggestions?

    • Heather Resler says

      May 31, 2016 at 5:42 pm

      I don’t know that you could sub eggs in this recipe, but you might check out these pancakes: http://cookituppaleo.com/aip-pancakes/

  3. Fabian says

    May 4, 2016 at 2:19 am

    What a great simple recipe. Cooking them was even more easy. They browned so wonderful. Everyone in the house was more than pleased. I did not change nothing it just does not need it. 

  4. George says

    April 24, 2016 at 3:38 am

    Very easy to make! I am learning more how to cook and this recipe was very easy to follow. So much better than boxed or microwavable pancakes that you buy from the store. 

  5. Tom says

    April 21, 2016 at 3:21 am

    Fantastic pancake recipe! It was fast, super easy (easy to put the mix together and easy to flip perfectly in the skillet), and it was very tasty. I put a half-scoop of Quest “All-Purpose” protein powder in with the mix to give my body-builder boyfriend an extra nutrition-boost for the morning, and they still baked-up nicely. New breakfast favorite at our place… Thanks for posting this recipe! 🙂 

  6. sk says

    October 10, 2015 at 12:24 am

    water chestnut or Italian chestnut flour?

    • Heather Resler says

      October 10, 2015 at 7:28 am

      Italian 🙂

  7. Renee says

    December 7, 2014 at 1:53 am

    I just bought my first bag if chestnut flour and I look forward to trying these. Are there other chestnut flour recipes you can recommend?

    • Heather R. says

      December 7, 2014 at 8:58 am

      Hi Renee,
      Chestnut flour is amazing! My cookbook has a really amazing chestnut flour roll recipe in it, and here are some other chestnut flour recipes from around my blog: http://new.new.cookituppaleo.com/?s=chestnut+flour&relation=any&cat=0&level=&serving=&timeneeded= Enjoy!! 🙂

  8. Lorna says

    September 25, 2014 at 6:04 am

    It would be helpful if you could add grams/ounces to your recipes as well as cups, for those of us that are not in America/Canada, who would like to follow your recipes, as we have no idea what size your cups are. I am going to give these a go and guesstimate the gram/ounce weight and see what happens. :<

    • Heather R. says

      September 25, 2014 at 7:49 am

      1/4 cup coconut milk = 2 ounces = 56 grams.
      1/4 cup flour = 1.1 ounces = 31 grams.
      3/4 cup flour = 3.3 ounces = 93 grams
      1 teaspoon liquid = 1/6 ounce = 5 grams
      Source for flour conversions: http://www.traditionaloven.com/conversions_of_measures/flour_volume_weight.html

      I can’t guarantee that these are totally accurate because the flour conversions are for normal flour, but I think they would be a good place to start. Hope that helps! 🙂

  9. Brianna says

    August 30, 2014 at 10:59 am

    I just made these for me and my sister, my mom, and my dad. These were the best Paleo pancakes I have ever tasted!! They tasted just like cake they were so moist and fluffy. This recipe is a extreme keeper thank you!! I’m so glad I found out about chestnut flour!!

    • Heather R. says

      August 30, 2014 at 10:55 pm

      That’s so awesome! It makes me so happy that you enjoyed them so much! 🙂

  10. Claudia says

    June 5, 2014 at 10:01 pm

    I just made these pancakes for breakfast today. First time cooking with chestnut flour. They came out absolutely GREAT!!! Fluffy and soft. Not dense like many other baked goods I’ve done with the other nuts flours. This is a keeper. Good job Heather. I’ll be trying more of your recipes!!!! Thanks 🙂

    • Heather R. says

      June 6, 2014 at 7:55 am

      Thank you so much I am so glad that they turned out so well!!! 🙂

Trackbacks

  1. Paleo Banana Pancakes - 21DSD, nut-free says:
    January 14, 2016 at 5:00 am

    […] ended up with some of the fluffiest pancakes that I’ve ever made (right up there with the chestnut pancakes, of […]

  2. Divine Inspiration; Gluten-Free Chestnut/Coconut Pancakes with Blueberries - Kitchen Inspirational says:
    January 8, 2016 at 2:58 pm

    […] Today, I got out my bag of Chestnut Flour (available at Whole Foods) and did a little variation of the recipe I found on cookituppaleo.com.  I had a yummy breakfast for lunch!  You will note there is no added fat in this recipe either.  Of course, if you want to do vegan, you can follow her recipe exactly. (http://cookituppaleo.com/fluffy-chestnut-flour-pancakes/) […]

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Hey there! I’m Heather…

I'm a 20 something Wisconsin girl baking my way through life. I like my coffee black, my food real, my hair long, and my cookie dough full of chocolate chips. more about me...

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