Chestnut pancakes & coconut chestnut frosting

Makes approximately 6 pancakes and a small bowl of chestnut frosting


For the pancakes

  • 1 cup chestnut flour (I like the Amisa one)
  • 3 organic free range eggs (you can try without if you prefer and want a vegan version, I would then suggest adding 1/2 tablespoon arrowroot powder)
  • 1/4 cup of filtered water
  • 1/2 teaspoon vanilla powder or 2 vanilla pods
  • 2 tablespoons coconut milk
  • Pinch mineral rich salt
  • Coconut oil to cook pancakes

For the frosting

  • 200g coconut milk (I like the Rhythm cold pressed coconut milk)
  • 100g chestnuts (cooked & peeled)
  • 1/2 cup cashews
  • 1 teaspoon vanilla powder
  • 6-8 drops vanilla essence (try Medicine flower extract ones that are raw, organic and without alcohol)
  • 1/8 cup filtered water
  • Pinch mineral rich salt


To make the chestnut frosting simply add all the ingredients to a high speed blender. If you have a vitamix use it! You may need to stop and scrape a couple of times and possibly add a little more water depending on how much you have in your coconut milk. The mixture should be smooth and fairly thick but pourable. It will thicken further once refrigerated. Once blended transfer to a sealable glass or ceramic bowl and place in the fridge.

To make the pancakes simply whisk the eggs (if using in a bowl). In a larger separate bowl add the chestnut flour, vanilla & salt and mix together. Then add the coconut milk, water and eggs and lightly beat through to make a batter.

Then using a ceramic coated pan (I like the green pan mini frying one as it gives you a good size!) add a small amount of coconut oil and heat. Add in 2 tablespoons of the batter and cook for approximately 1-2 minutes per side. Transfer to a plate and repeat until you have used all of the batter.

Serve with the chestnut frosting, coconut yogurt and toasted almonds. Or you can go savoury with some scrambled eggs, mushrooms, roasted tomatoes, or even organic free range bacon. They all work!