Chestnut Pancakes + Cashewnut & Orange Cream & Rosemary Drizzle

Pancake Day Week always is the perfect excuse to indulge in something delicious—count this as your 20% for today 😉 - and these chestnut pancakes offer the best of both worlds: comforting, naturally sweet, and packed with goodness.

Made with chestnut flour, a silky cashew & orange cream, and a fragrant rosemary drizzle, these pancakes bring together seasonal flavors in a way that feels indulgent but is actually full of nutrients.

Why You’ll Love This Recipe

🌰 Chestnut Flour – Naturally sweet, low in fat, and a source of vitamin C & B vitamins

🥜 Cashews – Rich in zinc, magnesium, iron, and protein for skin and energy support

🍊 Oranges – Packed with vitamin C, fiber & flavonoids to support immunity and collagen production

🌿 Rosemary – A natural antioxidant & immune booster that enhances the citrus notes

These pancakes are also naturally gluten-free and can be made dairy-free with nut milk. Plus, they can be prepared in advance, making them perfect for stress-free hosting.

Ingredients (Serves 6)

For the pancakes

• 75g chestnut flour (or 25g coconut flour as an alternative – if using coconut flour)

• 150ml nut or rice milk (or slightly more if using coconut flour)

• 1 tbsp chia seeds

• 2 medium eggs (separate white & yolk- optional)

• ½ tbsp melted coconut oil

• 1 tbsp maple syrup (omit if using sweetened milk)

• Pinch of salt & seeds of ½ vanilla pod ( vanilla is optional)

For the cashew & orange cream

• 2 cups soaked & drained cashews (soak for 20-25 minutes in warm water)

• 1 tbsp cashew butter

• 1-2 tbsp nut milk (adjust for consistency)

• Zest & fillets of 1-2 oranges

For the rosemary drizzle

• Juice of 1 organic orange

• 3 tbsp maple syrup

• 1 rosemary twig

• 1 tsp orange zest

Method

1. Prepare the Pancake Batter

Sift the chestnut flour and into a bowl . Add chia seeds, salt, and vanilla seeds. In a separate bowl, whisk together the milk, egg yolks, melted coconut oil, and maple syrup, then pour into the dry ingredients. Stir until smooth and let rest for 15 minutes. If you are not separating the eggs, add the whole eggs at this stage.

2. Make the Rosemary Drizzle

Place the orange juice, maple syrup, rosemary twig, and orange zest in a saucepan and simmer gently over low heat for 5-10 minutes until slightly reduced. Let cool.

3. Blend the Cashew & Orange Cream

In a food processor, blend the soaked cashews, cashew butter, nut milk, orange zest, and 1-2 orange fillets until smooth. Adjust the consistency by adding more liquid if needed. Refrigerate until ready to use.

4. Whisk Egg Whites (Optional for Fluffier Pancakes)

If you separated the eggs, whisk the egg whites with a pinch of salt until stiff peaks form, then gently fold them into the batter for an extra light texture.

5. Cook the Pancakes

Heat a little coconut oil in a frying pan over medium heat. Pour in a ladle of batter and cook for 2 minutes per side, until golden brown. Repeat with the remaining batter.

6. Assemble & Serve

Spread each pancake with cashew & orange cream, add two orange fillets, and roll them up. Serve warm, drizzled with rosemary syrup, extra orange zest, and chopped chestnuts if available.

✨ Store the cashew cream & drizzle in airtight containers in the fridge for up to 3 days.

Enjoy this early Spring treat any day ! x