- Serves 3
- Prep in 5 minutes
- Cook in 10 minutes
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!
- High Protein & Fibre
- Super Speedy
- Family Friendly
- Freezer Friendly
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
Blend the eggs, chestnut purée, almonds & baking powder in a food processor. Stir through the chestnut/walnut pieces.
Heat a pan on a medium flame. Peel & segment the clementine then slice in half along their lengths.
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.
Serve straight away with generous spoons of yoghurt swirled with your tahini or nut butter + the remaining clementine slices.