Oaty Pecan Pancakes: The Clever Guts Diet Recipe Book- Dr Clare Bailey




Extracted from The Clever Guts Diet Recipe Book by Dr Clare Bailey with Joy Skipper, published by Simon & Schuster Australia, RRP AU$39.99  Photography © Joe Sarah


Oaty Pecan Pancakes 

“These indulgent wholemeal pancakes have extra substance and flavour thanks to the oats and pecans. Delicious eaten straight from the pan or once cooled, popped in the toaster.” p. 207

Makes 10-12

Oaty pecan pancakes



120g gluten-free rolled oats

120g buckwheat flour

1 tsp ground cinnamon

1 tsp baking powder

1 pinch salt

1 egg

2 tsp vanilla essence

1 tbsp maple syrup

270ml almond milk (or any milk of your choice)

40g pecan nuts, chopped

1 tbsp coconut oil


130 calories


  1. Mix the oats, flour, cinnamon, baking powder and salt in a bowl.
  2. In a separate bowl, whisk the egg, then pour in the vanilla essence, maple syrup and milk and stir well. Make a well in the centre of the dry ingredients, pour in the wet ingredients and gradually stir them in, followed by the nuts. The mixture should be thick but pourable. Allow it to rest for about 15 minutes.
  3. Melt half the coconut oil in a frying pan over a medium heat. Drop blobs of the mixture into the pan, using 1-2 tablespoonfuls for each pancake. Repeat, leaving space around each one, and cook them for 2-3 minutes until they’re golden brown and holes appear on the surface.
  4. Flip them over carefully with a spatula and cook them for 1-2 minutes on the other side. Repeat with the remaining mixture.
  5. They taste great served with 1 tbsp Greek-style yoghurt (add 75 cals), 1 tsp honey (add 20 cals) and some berries or half a sliced banana (add 50 cals).

Chocolate Pecan Biscuits: Chocolate – Kirsten Tibballs

Chocolate - Cover

Images and recipes from Chocolate by Kirsten Tibballs (Murdoch Books) RRP $49.99 available now in all good bookstores and online.

Chocolate Pecan Biscuits

Chocolate Pecan Biscuits Sml

Makes: 45  Difficulty: Easy

Pecans and chocolate make a great flavour combination in this simple recipe. Feel free to serve these with or without the chocolate coating.


125 g (41/2 oz/11/4 cups) pecans

150 g (51/2 oz) unsalted butter

150 g (51/2 oz/2⁄3 cup) caster (superfine) sugar

11/2 teaspoons ground cinnamon

90 g (31/4 oz/about 11/2) whole eggs

125 g (41/2 oz) good-quality dark chocolate, coarsely chopped

60 g (21/4 oz) self-raising flour

125 g (41/2 oz) plain (all-purpose) flour, plus extra for dusting

1/2 teaspoon sea salt


Method Chocolate Pecan Biscuits

Preheat the oven to 160°C (315°F). Put the pecans on a baking tray and roast them for 8–10 minutes. Once cool, roughly chop them.

In an electric mixer with a paddle attachment, cream the butter and sugar on medium speed until light and creamy and the butter is fully incorporated – scrape the bowl down at regular intervals. Add the cinnamon and eggs.

Melt the dark chocolate in a double boiler or in a bowl in the microwave (see page 12). Add the chocolate to the butter mixture and continue to mix, scraping down the side of the bowl as needed, until combined. Finally add the dry ingredients and chopped pecans. Continue mixing just until combined and a dough forms. Press the dough into an even, flat square, wrap it in plastic wrap and place it in the refrigerator to rest for 1 hour, until firm.

Preheat the oven to 170°C (325°F) and line a baking tray with a non-stick mat or baking paper. Remove the dough from the refrigerator and let it sit at room temperature for a few minutes before rolling it out. Lightly dust a work surface with flour and roll the dough out to an 8 mm (3/8 inch) thickness. Cut the biscuits into 4 cm (11/2 inch) squares. Using a small knife, pick up each biscuit and place it on the prepared tray approximately 1.5 cm (5/8 inch) apart, as they will spread a little during baking. (Instead of rolling the biscuit dough out you can simply use a teaspoon and spoon small amounts onto the lined tray.) Bake for 9–10 minutes. Remove from the oven and leave on the tray to cool at room temperature.
60 g (21/4 oz) pecans

250 g (9 oz) good-quality dark chocolate, coarsely chopped


To make the garnish, preheat the oven to 160°C (315°F). Put the pecans on a baking tray and roast them for 8–10 minutes. Set aside to cool completely.

Temper the dark chocolate (see pages 12–14). Once the biscuits are cool, dip the top in the chocolate and immediately place a cooled roasted pecan on top. Leave at room temperature to set. These biscuits are best eaten within a week and stored at room temperature in an airtight container. If your room temperature is warm, store them in the refrigerator in an airtight container.


chocolate pecan biscuits 004My attempt – delicious and so easy!