Pistachio Pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings:4 servings

Author: Lori Rasmussen, My Quiet Kitchen

These simple pistachio pancakes are made by blending pistachios and non-dairy milk into a creamy and decadent pistachio milk. So each fluffy bite is filled with real pistachio flavor! They're vegan, have a hint of sweet vanilla, and can be made with all-purpose flour or oat flour.

Yield: makes 9 or 10 small pancakes

Ingredients
US Customary | Metric

½ cup shelled pistachios - unsalted
1¼ cups plain unsweetened non-dairy milk - I like soy milk
1 tablespoon neutral oil, optional - such as avocado oil
1 tablespoon lemon juice
2½ tablespoons sugar
1½ teaspoons vanilla extract
½ teaspoon fine sea salt
1 cup all purpose flour - see Notes for sub
2½ teaspoons baking powder

Optional Additions/Serving:

chopped pistachios - to sprinkle on top
pistachio cream - for serving
pure maple syrup

Instructions

Combine the pistachios and milk in a blender and blend until smooth. Add the oil, lemon juice, sugar, vanilla, and salt, and blend again.
Preheat an electric griddle or large non-stick pan to approximately 375°F (190°C).
Sift the flour and baking powder into a mixing bowl. Pour the blended mixture into the bowl, scraping out as much as you can from the blender. With a large spoon or silicone spatula, use a folding motion to stir the batter, being careful not to overmix. Stir only until there are no more patches of dry flour (a few lumps are okay). The batter will look a bit thin, but will thicken as it sits.
Ladle slightly less than ⅓ cup batter onto the pre-heated griddle or pan. If desired, sprinkle a few chopped pistachios on top. When the edges are set and there are bubbles across the surface, the pancakes are ready to flip. This usually takes about 3 minutes if the cooking surface is 375°F, or closer to 4 minutes if you used oat flour. Flip and cook for another 1–2 minutes or until golden and firm when pressed in the center.
Serve pistachio pancakes warm with your favorite toppings like maple syrup or pistachio cream, chopped pistachios, and fresh strawberries.

Notes

Flour: All purpose flour is best if you really want the pistachio flavor to shine. I also tested oat flour, which was good and had great texture. But the flavor does compete with the pistachios. I haven't tested the recipe yet with a gluten-free flour blend but suspect it will work well.

Store the pancakes in an airtight container at room temperature for the day or in the refrigerator for up to 5 days. You can also freeze them for 1-2 months. Thaw in the fridge before reheating.

Nutrition