Update on Chestnut Muffins

I usually like to soak the flours I use so last night I soaked the chestnut flour mixture(minus the leavening agent).  I just soaked it with hemp milk and let it sit on my countertop.  In the morning, in typical fashion, the soaked flour was very watery.  In my attempt to salvage it, I just added stuff that I would normally add to make pancakes.  I made one pancake very, very thin, cooked it on medium heat but it still didn't come out as I wanted.

Next I thought I'd salvage the mix even more and make the muffins that I had originally in mind.  I added more chestnut flour, I don't even remember, perhaps about 1/2 cup.  Baked it at 375 degrees.  The same thing happened, it was gooey.  So the whole thing was a disaster pretty much.  I wasted an expensive flour.  I ended up giving my daughter eggs for breakfast which messed up the rotation diet because today's not egg day(for those who follow a rotation diet, you know what I'm talking about).

Sigh, alright, so do you have the same experience when soaking flour(nut flour)?  It always comes out watery. In the past I soaked buckwheat and quinoa and had the same results. I'm not sure what to do.  I really want to soak the flours first to get rid of lectins, phytic acid, etc so they can be easily digested.

Thoughts? For now I guess I won't soak the nut flour.