Save to your scrapbook
Gluten-free pistachio pancakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
100g mixed seeds
100g gluten free rolled porridge oats
300ml Greek style yogurt
150ml semi-skimmed milk
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.
Typical values per serving:
V per pancake, gluten-free
This recipe was first published in February 2021.
Average user rating