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    Gluten-free pistachio pancakes

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    Gluten-free pistachio pancakes

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    100g mixed seeds
    100g pistachios
    100g gluten free rolled porridge oats
    300ml Greek style yogurt
    150ml semi-skimmed milk
    3 eggs
    1 tsp Doves Farm Baking Powder
    ½ tsp bicarbonate of soda
    1 tsp vegetable oil


    1 Pulse the seeds and pistachios in a food processor or spice grinder until roughly chopped. Reserve 50g, then whizz the rest with the porridge oats until finely ground. Tip into a large bowl and stir in 300ml yogurt, the milk, eggs, baking powder and bicarbonate of soda.

    2 Heat 1 tsp oil in a heavy- based frying pan and, once hot, add 1 ladle of batter per pancake. Reduce the heat to medium and cook for 4-5 minutes, until bubbles appear and the tops of the pancakes start to set. Flip and cook for 3-4 minutes, until browned and set. Keep warm and repeat with the remaining batter. Serve with a dollop of yogurt, a drizzle of orange blossom honey and the reserved seeds and nuts scattered over. 

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