Clementine & Chestnut Pancakes
I think it’s a crying shame certain foods only get brought out & celebrated at specific times of year, especially when they are as delicious as chestnuts are!
So in defiance of said seasonal adorations I suggest we all devour these fluffy wonders & delight not only in the fabulously festive flavours, but also the bounty of fibre, mountain of skeletal supporting minerals & veritable feast of vitamins that these babies boast too!
Key Facts
- High Protein & Fibre
- Super Speedy
- Family Friendly
- Freezer Friendly
Ingredients
- 170g chestnut purée
- 4 organic eggs
- 2 heaped tablespoons ground almonds
- 2 teaspoons gluten free baking powder
- 2 clementines – peel & segment them, then slice each segment in half along its length
- 1 tablespoon whole chestnut or walnut pieces + extra to decorate
- To Serve – yoghurt of choice + 2 heaped teaspoons tahini or nut butter
Preparation
01
Blend the eggs, chestnut purée, almonds & baking powder in a food processor. Stir through the chestnut/walnut pieces.
02
Heat a pan on a medium flame. Peel & segment the clementine then slice in half along their lengths.
03
Add 2 tablespoons of batter per pancake, use a spoon form a round & then add a slice of clementine to the centre of each. Cook until bubbles appear, flip & cook for 1 more minute. Repeat with the rest of your mix.
04
Serve straight away with generous spoons of yoghurt swirled with your tahini or nut butter + the remaining clementine slices.
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About me
Phoebe Liebling (BSc, DipNT) is a highly respected clinician & award winning product & recipe developer based in Harley Street.
