Chestnut Flour Protein Pancakes

If you’re looking for a new twist on pancakes, this is it! They may seem fancy, but these pancakes are a BREEZE and are filled with nutty flavor. I like using a slated caramel plant protein in these, but I’ve tried it with vanilla protein as well. These Chestnut Flour Protein Pancakes are the perfect way to celebrate the weekend!

Chestnuts remind me of the holiday season. A couple of years ago, my husband and I road-tripped around Southern Italy, and I fell in love with warm, fire roasted chestnuts. They soon became a staple in my holiday diet – step aside gelato, it was chestnuts I was interested in during my Italian adventure. Does anyone else think they kind of taste like potatoes? Just me? I started to look for ways to start using chestnuts at home, yes you can roast them in the oven, but sometimes I can’t be fussed or I can’t find them fresh in the shore. Enter chestnut flour.

I love chestnut flour. In terms of naturally gluten-free flours, it’s a good choice in terms of nutrition, with a decent source of fibre, B vitamins, and iron. Taste-wise, it’s pretty darn good. I’ve always been a sucker for that sweet, nutty, mellow undertone.

Our beautiful friends in Italy usually use chestnut flour to make bread or batches of Castagnaccio- a definite must-try whenever you’re spending autumns in Italy. They don’t call chestnut flour Tuscany’s secret ingredient for nothing!

Fast forward a few years later, back home in my trusty old kitchen, I’m still as chestnut-obsessed as ever. I unfortunately do not have an Italian nonna or nonno to teach me the proper way to whip up a classic Castagnaccio, but I DO have tons of chestnut flour. So what’s a chef to do?

Whip up my own recipe of course. Something that’s a bit more closer to home.

So here’s my recipe for Chestnut Flour Protein Pancakes! I hope you’ll love it just as much as we do!

Looking for a different protein pancake recipe? Check out my Spelt Protein Pancakes, they use chickpea flour!