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!
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)
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.