Morning Meals :: Chestnut & Chia Seed Pancakes

By Julia Gartland
Chestnut Pancakes | Breakfast Ideas | Julia Gartland for Camille Styles

Chestnut Pankcakes | Morning Meals | Breakfast Series | Photography by Julia Gartland for Camille Styles

Chestnut Pancakes | Breakfast Ideas | Julia Gartland for Camille Styles

As much as I eat my fair share of avocado toast, I love a pancake breakfast. Eggs or toast can be equally satisfying, but there’s something inherently special about pancakes. They always signify an occasion, or leisure weekend breakfast. These little chestnut cakes are super flavorful and will hold you over thanks to the addition of the beloved chia seeds. Be sure to top them with your favorite fruit and a little powdered sugar for some extra sweetness.

Chestnut Pancakes | Breakfast Ideas | Julia Gartland for Camille Styles


  • 3/4 cup chestnut flour
  • 1/3 cup oat flour
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1/4 cup brown sugar
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup almond milk
  • 1/2 lemon, juice + zest
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 2 tablespoons powdered sugar
  • Coconut oil, for frying
  • Maple syrup, for serving


1.  Preheat oven to 275 degrees. In a small mixing bowl, stir together almond milk, lemon juice, zest and chia seeds. Set aside.

2. In a large mixing bowl, whisk together chestnut flour, oat flour, baking powder, brown sugar, nutmeg and salt. Whisk in eggs and vanilla extract to the almond milk mixture and then fold wet ingredients into dry. Mix until combined well. Chill batter for 20-25 minutes.

3. Heat a large skillet over medium high heat. Add about 1 tablespoon of coconut oil before pouring approximately 1/4 cup of batter per pancake.  These pancakes take very little time to cook, so flip after 1-2 minutes. Make sure pan always has enough coconut oil to coat the bottom, so add when needed.

4. Once pancakes are fully cooked, add them to a paper-towel lined plate to absorb excess liquid. Then, add finished pancakes to a parchment-lined baking sheet and store in the oven to keep warm while you continue frying. Repeat until you have 8-10 pancakes. Top with fresh berries, sifted powdered sugar and maple syrup. Serve warm!

Chestnut Pancakes | Breakfast Ideas | Julia Gartland for Camille Styles

*This is the second post in Julia Gartland’s new series “Morning Meals.” For more recipes, visit the Brooklyn-based freelance photographer, food stylist and recipe developer’s gluten-free, seasonal food blog Sassy Kitchen.

Comments (10)

  1. Valerie C (@itsvaleriec) says:

    avo toast is also my go-to, but this looks like a great substitute. love throwing chia seeds in wherever possible– they add such a healthy punch of protein!

    xx, valerie

  2. Jeanatte says:

    These look absolutely delicious! I will have to try this recipe out!

  3. Pam says:

    Definitely going to make this!

  4. Emily says:

    Gorgeous photos! And I’d love to be able to sneak the healthy chia seeds into something that my husband loves. Here’s to hoping he doesn’t notice!

  5. Yelle says:

    Yum! Looks like the perfect brunch for this weekend!

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