Pro-metabolic cocoa pancakes made with chestnut flour

[war4512]

Ingredients (for about 6 pancakes):

• 1 cup chestnut flour (approx. 120g)
• 15g dark cocoa powder
• 1 egg
• 1 cup skimmed milk
• 30g honey
• A pinch of salt to taste (I use potassium salt, 70/30%)
• 1 teaspoon coconut oil for frying

Preparation:

Sift the chestnut flour and salt into a bowl. Gradually pour in the milk, whisking the batter continuously.
Add the egg, cocoa powder, and honey, mixing until fully combined. The batter should be relatively thick.
Heat a frying pan and grease it lightly with coconut oil. Use a ladle to pour the batter onto the pan, spreading it into a pancake.
Cook the pancakes for a short time, about 1–2 minutes on medium-high heat, until set.

Serve with traditional Italian-style date-coffee spread:

• 6 fresh Medjool dates (about 150g, pitted)
• If using dried dates, soak them in warm water for 10–15 minutes to soften.
• 1 shot of espresso (approx. 40 ml)
• 1/2 americano (approx. 75 ml) – made with espresso + 35 ml water

Preparation:

Let the brewed coffee cool slightly.
Place the dates in a blender, pour in the coffee, and blend into a smooth paste.
Serve the pancakes with the date-coffee spread.
Optional Beverage:
Accompany the meal with coffee mixed with 20g of gelatin.

Nutritional Values:

If the recipe yields approximately 6 pancakes, the nutritional values per pancake are:

• Energy: ~137.5 kcal
• Protein: ~4.3 g
• Fat: ~2.6 g
• Carbohydrates: ~23.6 g

Adding 40g of date spread per serving contributes:

• Energy: ~112 kcal
• Protein: ~0.9 g
• Fat: ~0 g
• Carbohydrates: ~29 g

Overall Nutrition Cronometer Profile for the Meal: