Published on 16th January 2019

Credit: Diana Warrings, DipION | IRMA GREEN© NUTRITION |

Makes 6 pancakes


Chestnut pancakes

  •  75 g of chestnut flour
  • 150 ml organic nut or rice milk
  • 1 tbsp chia seeds
  • 2 medium sized eggs (separate egg yolk and egg white – optional)
  • ½ tbsp of coconut oil
  • 1 tbsp of maple syrup (if you use sweetened nut milk, do not add the maple syrup please)
  • A pinch of salt
  • ½ vanilla pod

Cashew & orange cream

  • 2 cups soaked & drained cashew nuts (soak for 3 hours or overnight)
  • 1 tbsp cashew butter
  • 1-2 tbsp nut milk, add more if cream turns out too thick
  • Zest of 1-2 unwaxed oranges

Rosemary drizzle

  • Juice of 1 organic orange
  • 30 ml maple syrup
  • 1 rosemary twig
  • 1 tsp of orange zest

To serve:

  • 12 orange segments


  • For the pancake mix, add the flour, a pinch of salt, chia seeds and vanilla pod seeds into a bowl. Next, whisk milk, egg yolks or whole eggs, oil, and maple syrup together and pour into the flour mix. Beat until you get a smooth batter and set aside for 15 mins. You will see how the batter thickens and produces tiny air bubbles.
  • Prepare the orange & rosemary drizzle. Place all of the ingredients in a saucepan and gently simmer for about 5-10 mins on a very low heat. Keep an eye on the drizzle so it does not get too hot or sticky. Once done, pour into a jam jar and leave to cool a little.
  • To prepare the cashew and orange cream, put all ingredients in the food possessor and mix until you get a smooth cream. To avoid the cream turning out too thin, it’s best to add the wet ingredients little by little. Once mixed, put into a jam jar with a lid and refrigerate.
  • Whilst the batter is thickening, whisk the egg white until it sets (unless you used the whole eggs, in which case you won’t need to do this step). Adding a pinch of salt to the egg whites will help the process. You can do the egg white test, turning the bowl upside down once it’s white and fluffy (be careful it doesn’t drop on the floor!). Alternatively, you can use a knife – if the knife leaves a mark when cutting through the egg white, it’s perfect. Carefully fold the egg white into the batter; this way the pancake will turn out extra fluffy and light.
  • To bake the pancakes, heat the coconut oil in a medium-sized frying pan, add a ladle of pancake batter and bake both sides until golden (about 2 mins on medium heat).
  • Once all the pancakes are cooked, spread each one with a tablespoon of cashew and orange cream, add two orange segments per pancake, and roll into wraps. They can be kept warm in the oven.
  • Serve sprinkled with the rosemary-drizzle. 

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