Chestnut flour pea protein pancakes with pears

Ingredients

For 1 serving

• Chestnut flour35 g
• Rice flour10 g
• Pea protein powder28 g
• Pea milk160 ml
• Baking powder4 g
• Pear120 g
• Sunflower oil4 g
• Maple syrup8 g

In season: October – December

Method

1. Sift the chestnut flour and rice flour into a bowl with the pea protein and baking powder: chestnut flour tends to clump.
2. Pour in the pea milk in a thin stream and whisk to a thick, lump-free batter.
3. Wash and core the pear and cut it into thin slices.
4. Heat a non-stick pan over medium heat, grease it very lightly with the sunflower oil and pour in one small ladle of batter at a time; cook the pancakes for 2 minutes per side, flipping when bubbles appear, until golden.
5. In the same pan fry the pear slices for 2 minutes, turning, until golden at the edges, and serve them on the pancakes with the maple syrup.