Chestnut pancakes with ham and egg

Every bite of a chestnut pancake is like a taste of France and French culture, although I don't see it often on a menu next to crêpes or Galette Bretonne. Usually, it is one or the other. Crepes made with eggs, butter, milk and sugar. Or galettes, made with buckwheat flour, water and salt. And some eggs or cider, time to time.

Yet, since I came across chestnut flour more than 15 years ago, I have been obsessed with its dense texture and natural sweetness, which I discovered when I made a chestnut cake for my husband 15 years ago. I have never made that cake again, yet, during this time, I have taught people to eat chestnuts — with butter, salt, and a glass of creamy Chablis. And, instead of that cake, I make these gluten-free breakfast pancakes.