Chestnut Pancakes, Nuts & Baked Sweet Apples

Chestnut is one of those perfect autumn ingredients! You can harvest them in the woods and process them to a flour, as a puree or in a pie. Make sure that whenever you are going to harvest, you know exactly which one to pick. Some types of chestnuts are NOT edible! To make sure you have edible chestnuts, I would recommend you to buy them at your local grocery/store or to go on tour with a guide who has knowledge about it. Depending on the recipe, you can also use chestnut flour or chestnut puree. This recipe is made with chestnut flour!

Chestnut pancakes, Nuts & Sweet Apples

Servings 2 staples
Prep Time 40 minutes
Cook Time 20 minutes
5 minutes


  • Crepe Pan
  • Blender


  • 2 Eggs
  • 160 gram Chestnut Flour
  • 100 gram Flour
  • 2 tsp Baking Powder
  • 1 tbsp Sugar
  • 400 ml Milk
  • ½ Lemon
  • Pinch of Cinnamon
  • 60 gram Mixed Nuts
  • 2 Sweet Apples
  • Honey to serve


  • Use a blender or kitchen processor to blend the egg, milk, sugar, cinnamon, 2 tablespoons of lemon juice, lemon zest, flours, baking powder and a pinch of salt.
  • Leave this mixture for 30 minutes on room temperature.
  • In the meanwhile, cut the sweet apples in parts and nuts in half.
  • Heat the pan until medium hot and melt some olive oil in the pan. Add the batter in small portions, making 3 pancakes in the pan at the time.
  • When the pancakes are bubbling away, turn around to shortly bake on the other side.
  • Place the pancakes under some thin foil while baking the others. Just to make sure you keep them warm.
  • When you finished your batter, add the apple parts to the pan. You want to quickly bake them in 1 tablespoon of honey. However, this is optional. You can also eat the warm pancakes with the cold apple! Whatever you prefer 😉
  • Serve the pancakes with the chopped nuts, apple parts & honey.
Course: Breakfast
Cuisine: Dutch, Healthy
Keyword: Pancake

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