For those who do not know (and this included me until I looked into this today 🙂 ) Shrove Tuesday or Mardi Gras in France and Louisiana, which directly translated means Fat Tuesday, is the first day of lent and the day of gorging before the ritual fasting of the Lenten season. Now I am not much into gorging and even though I was brought up Catholic nowadays I do not subscribe to any religion, I just believe in love and respect… But I still celebrate pancake day 🙂 even though that here in the UK we don’t have a carnival…
As I try to avoid gluten as much as possible (it upsets my tummy 😦 ) I wanted to find an alternative and then remembered my Maman using chestnut flour when we were little. I have also used almond milk for the simple reason that I thought the almond and chestnut flavours would marry really well, and you know what… it was delicious. We tried it with avocado for a savoury light lunch and with a squeeze of lemon juice and date syrup for an afternoon snack, a little naughty but Yum!
This will make 10-12 servings – What you will need:
- 110 g chestnut flour – I used Amisa Organic, I found this in Whole Foods Market and it is really good and pure
- 50 g of rice flour
- 90 g of cornstarch – I used Maizena because that’s what Maman used to use 🙂
- 1 teaspoon of baking powder
- 1 pinch of sea salt
- 2 eggs
- 400ml almond milk
- 1 tablespoon rapeseed oil
- Coconut oil for cooking
For serving :
- Lemon juice
- Cracked black pepper
- Pinch of sea salt
Mix all the dried ingredients in to a large bowl. The larger the better, it will really help you when whisking 🙂
Make a well and crack the eggs in it and add the rapeseed oil. Start whisking gently, add the milk gradually increasing the whisking strength.
When all the milk is mixed in and you obtain an homogeneous consistency cover with cling film and leave in a cool place to rest for at least an hour.
After the resting period melt the coconut oil in a pancake pan and pour into a bowl and set aside.
With a brush, lightly oil your pan with the melted coconut oil and make sure it is nice and hot.
Ladle some batter into the pan, tilting the pan to spread the batter around for a thin and even layer and leave to cook undisturbed for about 30 secs.
The pancake is ready to flip when it’s stops sticking to the pan and it should have started to get golden brown… Time to FLIP!!!
Choose your weapons… I chose avocado, lemon juice, cracked black pepper and a pinch of sea salt
And voilà… Bon appetit ♥♥♥