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Chestnut pancakes with yoghurt and mango compote

These quick and tasty gluten-free pancakes are filled with a mixture of creamy yoghurt and sweet mango compote.

Chestnut flour pancakes 960x540

Ready In

30 minutes

Cooking time

20 minutes

Prep time

10 minutes

Serves

6 people (2 pancakes per person)

Ingredients
115g chestnut flour
3 medium eggs
250ml water
250ml Greek yoghurt
6 tbsp Organic Mango compote
butter
Alemany orange bossom honey
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Method

  1. Pour the chestnut flour into a large bowl and make a well in the middle.
  2. Beat in the eggs, one by one, before adding the water in a little at a time. Whisk continually until you have a smooth batter. Leave to rest for 15 minutes.
  3. Meanwhile, mix together the yoghurt and mango compote in a separate bowl and set aside.
  4. Heat a frying pan over a medium heat and brush with melted butter.
  5. Give the batter a quick mix before spooning 2 or 3 tablespoons of the batter into the pan. Tilt the pan to evenly coat with the batter.
  6. Cook for a minute or so until the pancake starts to brown before flipping over to cook the other side.
  7. Repeat until all the batter has been used up.
  8. To serve each pancake, add a dollop of the yoghurt and mango compote mix into the middle of the pancake and fold over or roll up into a tube
  9. Finish with a drizzle of orange blossom honey.

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Ingredients
115g chestnut flour
3 medium eggs
250ml water
250ml Greek yoghurt
6 tbsp Organic Mango compote
butter
Alemany orange bossom honey
Add all to basket

Add in stock items to your basket

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