Reviews Add Rating & Review 29 Ratings 5 star values: 16 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
Back to Chestnut and Almond Pancakes with Sauteed Plums All Reviews for Chestnut and Almond Pancakes with Sauteed Plums - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Chestnut and Almond Pancakes with Sauteed Plums Credit: Marcus Nilsson Recipe Summary Servings: 4 Yield: Makes 10
Ingredients Ingredient Checklist 1/2 cup superfine brown rice flour 1/4 cup chestnut flour 1/4 cup almond flour 1 tablespoon baking powder 1 1/4 teaspoon chia seeds, ground 1/2 teaspoon fine-grain sea salt, plus a pinch for egg whites 2 large eggs, yolks and whites separated, at room temperature 2 tablespoons cane sugar 3/4 cup unsweetened almond milk 1 tablespoon extra-virgin olive oil 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 tablespoon unsalted butter Sauteed Plums in Maple Syrup
Gallery Chestnut and Almond Pancakes with Sauteed Plums Credit: Marcus Nilsson
Recipe Summary Servings: 4 Yield: Makes 10
Gallery
Chestnut and Almond Pancakes with Sauteed Plums Credit: Marcus Nilsson
Chestnut and Almond Pancakes with Sauteed Plums
Credit: Marcus Nilsson
Chestnut and Almond Pancakes with Sauteed Plums
Recipe Summary Servings: 4 Yield: Makes 10
Recipe Summary
Servings: 4 Yield: Makes 10
Servings: 4
Yield: Makes 10
4
Makes 10
Ingredients
Ingredients
- 1/2 cup superfine brown rice flour 1/4 cup chestnut flour 1/4 cup almond flour 1 tablespoon baking powder 1 1/4 teaspoon chia seeds, ground 1/2 teaspoon fine-grain sea salt, plus a pinch for egg whites 2 large eggs, yolks and whites separated, at room temperature 2 tablespoons cane sugar 3/4 cup unsweetened almond milk 1 tablespoon extra-virgin olive oil 1 teaspoon pure vanilla extract 1 teaspoon pure almond extract 1 tablespoon unsalted butter Sauteed Plums in Maple Syrup
Directions
In a medium bowl, whisk together flours, baking powder, chia, and salt.
In another bowl, whisk together yolks, sugar, almond milk, oil, and vanilla and almond extracts.
Whisk yolk mixture into dry ingredients.
In a small bowl, whisk whites with a pinch of salt until soft peaks form, then gently fold into batter.
Warm butter in a cast-iron pan over medium heat. For each pancake, ladle in 1/4 cup batter and cook until bubbles appear in center and edges are set, 2 to 3 minutes. Flip and cook until golden brown, 2 minutes more. Serve with Sauteed Plums in Maple Syrup.
Reviews
Add Rating & Review 29 Ratings 5 star values: 16 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
Reviews
Add Rating & Review 29 Ratings 5 star values: 16 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
Add Rating & Review
29 Ratings 5 star values: 16 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
29 Ratings 5 star values: 16 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
29 Ratings 5 star values: 16 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
5 star values: 16 4 star values: 1 3 star values: 8 2 star values: 3 1 star values: 1
All Reviews for Chestnut and Almond Pancakes with Sauteed Plums
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Chestnut and Almond Pancakes with Sauteed Plums
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
