Perfectly fluffy chocolate and orange pancakes w/ chestnut spread {vegan}

(cliccate qui per la versione italiana)

Happy Monday!

I don’t know you, but I’m not happy that it’s not warm outside anymore…at all. I mean, I’m not a fan of extreme heat, but I don’t love the cold either. I’m an easy person, see?! Haha! But one thing I love about the seasons changing and the cooler days is: it means it’s pomegranate, persimmon and chestnut time! So here’s yet another recipe (check out my CREPES and COOKIES) involving these precious sweet nuts. These pancakes are super light and fluffy and I’ve decided to add some grated extra dark chocolate and orange peel in the batter but honestly they pair well with anything. Plus don’t forget to add tons of chestnut spread on top.

PERFECTLY FLUFFY CHOCOLATE AND ORANGE PANCAKES WITH CHESTNUT SPREAD {vegan}
by Marta Giaccone

Recipe
serves 2/3
yields about 1,5 cups / 375 ml chestnut spread
+ 5 pancakes
prep time: 10 min, cooking time: 15 min, total: 25 min

Chestnut spread
1 cup / 160 gr boiled chestnuts (skins off)
1 cup / 250 ml plant-based milk
2 tbsp maple syrup (or other sweetener)
pinch of vanilla

Method

1. Place chestnuts and milk in a small pot over a medium flame. Let heat up for about 5 minutes, then blend.
2. Fold in maple syrup and vanilla and mix.
3. Store in an airtight container in the fridge for up to 10 days.

Pancakes
3 tbsp water
1 tbsp ground chia/flax seeds
½ cup / 65 gr oat flour (can be made by grinding/pulsing rolled oats)
½ cup / 90 gr buckwheat flour (or other flour of choice)
1 tsp baking powder
½ tsp cinnamon
pinch salt
¾ cup / 375 ml plant-based milk or water
2 tbsp light vegetable oil
2 tbsp maple syrup (or other sweetener)
50 gr dark chocolate, grated or finely chopped
1 tbsp orange zest, finely grated

Method

1. Make the chia/flax egg by combining ground seeds and water in a small bowl, mixing and letting it sit for 5-10 minutes until a thick gel forms.
2. In the meantime, in a large bowl sift and mix the dry ingredients: flours, baking powder, spices and salt.
3. In another bowl whisk milk, oil, maple syrup and the chia egg. Gently fold in about half the chopped chocolate and orange zest.
4. Pour wet mixture into dry mixture and stir until batter is smooth.
5. Heat a flat non-stick skillet on medium heat, lightly coat with oil and, when really hot, pour about ¼ cup of batter. Cook until bubbles start to appear on top, about a minute or so, then flip and cook another couple of minutes until golden.
6. Serve warm with more maple syrup, grated chocolate, orange and lots of chestnut spread!