I wanted to make some easy pancake for breakfast and we needed to use up some chestnut purée so I decided to make some dairy-free and Gluten-free chestnut pancakes. I used heart and star shaped silicon pancake moulds but you can use any other shapes you like or just fry the pancakes normally.

You’ll need:

• 4-5 Tbsp  chestnut purée
• 1 tsp vanilla extract
• 1 cup self-raising, gluten-free  flour
• 1 cup almond/oaty milk
• 2 eggs

How to make the pancakes:

1. Put all the ingredients into a food processor and whiz until you get a smooth batter. It should be thick but still pourable – like custard.
2. Mix a spoonful of oil into the batter.
3. Let it rest for a few minutes.
4. Lightly oil a pancake pan or heavy based frying pan. Add a few dollops of batter, allowing them to spread out into a circle, or put your silicon moulds into the pan and pour in the batter.
5. When the surface of the pancakes  are not runny and look like the moon, flip them over or push them out of the moulds and turn them over. Use a spatula to do this!
6. Cook for another minute and transfer them onto a plate.
7. Make more pancakes finishing off all the batter.

Tips

• I served the pancakes with cinnamon and icing sugar dusted on top, but you can eat them with maple syrup, ice-cream, custard, chocolate sauce, nutella, jam, fruit compote or anything else you like!!
• Don’t add sugar to the batter  – the pancakes will burn before they get cooked through.
• If you don’t have a dairy allergy, you can use normal milk too.