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05 Dec, 2022

Clementine and Chestnut Pancakes

The second of our Run & Refuel recipe series for our Energiser Programme, crafted by our Nutritional Therapist Phoebe Liebling. These pancakes are the sweetest start to the morning, and provide the perfect energising pre or post workout meal. Not only are they perfectly balanced with healthy fats, fibre, vitamins and minerals, but also create the fluffiest texture and celebrate delicious seasonal flavours.


Serves 3.


  • 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


  1. Blend the eggs, chestnut purée, almonds & baking powder in a food processor. Stir through the chestnut/walnut pieces.
  2. Heat a pan on a medium flame. Peel & segment the clementine then slice in half along their lengths.
  3. 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.
  4. Serve straight away with generous spoons of yoghurt swirled with your tahini or nut butter + the remaining clementine slices.