- 3/ 4 cup chestnut flour
- 3/ 8 cup rice flour
- 3/ 4 cup cornstarch
- 1 teaspoon baking powder
- Pinch of sea salt
- 2 eggs
- 14 1/ 2 ounces almond milk
- 1 tablespoon rapeseed oil
- Coconut oil for cooking
Mix all the dried ingredients into a large bowl. The larger the better, it will really help you when whisking.
Make a well and crack the eggs into it and add the rapeseed oil. Start whisking gently, add the milk gradually increasing the whisking strength.
When all the milk is mixed in and you obtain a homogeneous consistency cover with cling film and leave in a cool place to rest for at least an hour.
After the resting period melt the coconut oil in a pancake pan and pour into a bowl and set aside.
With a brush, lightly oil your pan with the melted coconut oil and make sure it is nice and hot.
Ladle some batter into the pan, tilting the pan to spread the batter around for a thin and even layer and leave to cook undisturbed for about 30 secs.
The pancake is ready to flip when it stops sticking to the pan and it should have started to get golden brown… Time to FLIP!!!
Serve we a drizzle of lemon or maple syrup or even some hazelnut spread… I love them warm just as they are. Enjoy… Bon appetit! ♥♥♥