Pro-metabolic cocoa pancakes made with chestnut flour
-
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:
