Vegan chestnut pancakes with maple syrup
200-300 ml of coconut milk
1 teaspoon of baking soda
1 teaspoon of brown sugar
2 tablespoons of hazelnut oil
½ teaspoon of salt
Freshly roasted hazelnuts
In a bowl, whisk the milk and hazelnut oil. Then stir in the baking powder, salt and sugar. Finally, spoon in the chestnut flour. You should get a fluffy dough (a little thicker than the classic pancake dough). Adjust the amount of flour according to this thickness.
Cover the bowl and let sit for 1 hour in a warm place. You can make the pancakes either with a round shape (large or American pancake style) or shaped with metal fried egg mold. Oil the pan before each pancake.
Cook the pancakes until golden brown on each side over medium heat. Keep warm, under a lid, until you cook all the pancakes.
Serve the pancakes drizzled with maple syrup and garnished with freshly roasted, peeled and chopped hazelnuts.