Gluten-free pistachio pancakes with vanilla-cardamom strawberries

Name: Gluten-free pistachio pancakes with vanilla-cardamom strawberries
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 100 g mixed seeds; 100 g pistachios; 100 g gluten free rolled porridge oats; 420 ml Rachel's Organic Greek Style Natural yogurt; 150 ml semi skimmed milk; 3 eggs; 1 tsp baking powder; ½ tsp bicarbonate of soda; 2 tsp Vegetable oil

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

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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

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.
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.
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.