Gluten-free pistachio pancakes with vanilla-cardamom strawberries
Waitrose and Partners

Gluten-free pistachio pancakes with vanilla-cardamom strawberries

These gluten-free pancakes, topped with strawberries and yogurt, are packed with healthy seeds and flavourful pistachos.

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Gluten free
  • Serves4
  • CourseBreakfast
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • 100g mixed seeds
  • 100g pistachios
  • 100g gluten free rolled porridge oats
  • 420ml Rachel's Organic Greek Style Natural yogurt
  • 150ml semi skimmed milk
  • 3 eggs
  • 1 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp Vegetable oil

Strawberries

  • 275g pack Waitrose & Partners Strawberries, hulled and halved (quatered if large)
  • 1 vanilla pods, (or 1 tsp of vanilla bean paste)
  • 6 cardamom pods, bashed
  • 60g orange blossom honey, plus extra to serve
  • 1 lemon, pared zest, juice of all

Method

  1. Put all the ingredients for the strawberries into a small pan over a low-medium heat and bring to a simmer. Cook gently for 8-10 minutes until the strawberries are softened but still holding their shape, then set aside.

  2. Meanwhile, pulse the seeds and pistachios in the small bowl of a food processor, 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.

  3. Heat 1 tsp oil in a heavy- based frying pan and, once hot, add 2 heaped dessert spoons of batter per pancake (you should be able to make 3-4 at a time, being careful not to overfill the pan). 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 the remaining yogurt, the strawberries (avoid the whole spices), and the reserved seeds and nuts scattered over.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,856kJ/ 685kcals

Fat

43g

Saturated Fat

11g

Carbohydrates

45g

Sugars

25g

Fibre

6.8g

Protein

25g

Salt

0.94g

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Waitrose Free From Gluten Free Rolled Porridge Oats1kg

1kg
Microwaveable

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£4.30

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Rachel's Organic Greek Style Natural Yogurt450g

450g

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40p/100g

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Essential British Free Range Semi Skimmed Milk 4 pints2.272litre

2.272litre

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£1.70

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