The pancakes with chestnut flour and egg whites are ideal for a nutritious breakfast and naturally gluten-free. Can be prepared the day before and warmed up in the microwave in the morning, they are delicious with fruit, chocolate creams, jams and preserves or simply served with maple syrup. I made an orange and honey sauce, thickened it on the stove for 10 minutes, let it cool, and keep it in the fridge for a few days.
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- Difficulty: Very Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 5 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients
- 5 oz egg white
- 3/4 cup gluten-free chestnut flour
- 1 tsp gluten-free baking powder
- 1/2 cup gluten-free almond milk
- 1/2 orange (grated zest)
Tools
- 1 Bowl
- 1 Whisk
- 1 Griddle
Steps
Pour the egg whites into a bowl and whisk.
Add the almond milk and grated orange zest.
Combine the flour with the baking powder.
Mix the batter and let it rest for 30 minutes or overnight in the fridge.
Cook the pancakes on a non-stick griddle for 2 minutes on each side.
Serve hot with fruit and sauces of your choice.
WARNING: consult the Italian Celiac Association guide and carefully read the ingredients to ensure they are free of gluten contamination.
Tips
The batter can also be prepared the night before and stored in the refrigerator for up to 2 days.
The pancakes can be made the day before and reheated in the microwave for 40 seconds in the morning.
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