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Gluten-free pistachio pancakes with vanilla-cardamom strawberries
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100g mixed seeds
100g gluten free rolled porridge oats
420ml Rachel’s Organic Greek Style Natural Set Yogurt
150ml semi-skimmed milk
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp vegetable oil
275g pack Waitrose & Partners Strawberries, hulled and halved (quartered if large)
1 vanilla pod (or 1 tsp vanilla bean paste), split and seeds scraped out
6 cardamom pods, bashed
60g orange blossom honey, plus extra to serve
1 lemon, pared zest, juice of all
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.
This recipe first appeared in Waitrose & Partners Food Breakfasts supplement, January 2020 issue. Download the Waitrose & Partners Food app for the full issue
Typical values per serving:
This recipe was first published in December 2019.