Recipe testing and experimenting with flavours and balance resulted in these pancakes. Eaten hastily by my husband and number 1 food critic – which I take as a sign he enjoyed them!

Ingredients:

1/4 cup coconut milk                                    1 tsp apple cider vinegar

1/4 cup coconut flour                                    1 1/2 tsp bicarbonate of soda

3/4 cup chestnut flour

4 eggs (seems a lot but tried with 3 and the pancakes were very dense)

Method:

Whisk the eggs and then add all the other ingredients and mix thoroughly. Spoon out mixture on to a hot griddle and cook till golden brown on both sides.

To complement the sweet nutty flavour of the chestnut flour I served them with Greek yoghurt and then a fruit topping.