Sometimes I need change. It’s not that I don’t love regular, plain-old pancakes. I do. But there’s just something magical and fun about trying something new! So when a bag of pistachios was glaring at me in my pantry, I knew I needed to do something about it. I grabbed those pistachios and created something I like to call Pistachio Strawberry Pancakes.
Pistachio Strawberry Pancakes
I bet you’ve never seen that combo in a pancake! And if you have, please message me immediately. 🙂 It’s a combo that works and it happens to work especially well in pancakes. Why? Well, pistachios have a slightly sweet taste and so do strawberries (freeze-dried). Too much sweet is a problem, but since they’re both subtly sweet, it’s perfection. Plus, turning the pistachios into “flour” makes even the biggest doubter re-consider these pancakes!
Breakfast, Lunch, Dinner or Snack
The other awesome thing about these pancakes is that they are perfect as a meal or as a snack. This is great news, right? Who wouldn’t love to snack on a pancake? The reason they rock as a snack is because you’ve got an awesome balance of protein, fat and whole grains. Totally satisfying! Those same reasons also make it an excellent meal. You’re in love too, I just know it.
Take it Easy
More good news! I know, it’s almost too much! LOL! The other good news is that making these is super simple. It doesn’t require a million ingredients or a ton of your time. And if you make a big batch, you can freeze them and have them any time you want them. Fantastic!
Your turn!
Now it’s your turn to make these Pistachio Strawberry Pancakes and see what I mean! If you try them, I’d love to hear from you! Drop your thoughts or questions below in the comments section. And cheers to change! Especially when it comes to pancakes!
Pistachio Strawberry Pancakes
- Yield: about 10-12 pancakes 1x
Description
Add a touch of natural sweetness to your pancakes with pistachios and freeze dried strawberries!
Ingredients
- 3/4 cup white whole wheat flour
- 1/4 cup pistachios (ground to flour, see note)
- 2 tablespoons cornmeal
- 1/4 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 tablespoon coconut sugar (or granulated sugar)
- 3/4 cup milk
- 1/4 cup orange juice
- 1 large egg, beaten
- 1 tablespoon avocado oil (or other vegetable/canola oil)
- 1/4 cup freeze-dried strawberries, crushed
- oil or butter, as needed, for cooking
- maple syrup or fresh fruit, for serving
Instructions
- Place the flour, ground pistachios, cornmeal, salt, baking powder and baking soda in a large mixing bowl and stir to combine.
- Add the sugar, milk, orange juice, egg and oil to a separate mixing bowl and whisk together. Pour the wet mixture into the dry mixture and stir until just combined. Gently fold in strawberries.
- Set a skillet or griddle over medium heat and lightly coat with oil or butter. Once hot, add the batter, 1/4 cup at a time, to the pan. Cook pancakes for about 3 minutes or until bubbles begin to form, then flip and cook an additional 2-3 minutes or until lightly browned. Continue with the remaining batter.
- Top with maple syrup or fresh fruit and enjoy
Notes
To grind pistachios to flour, place them in a spice/coffee grinder (or small food processor) and pulse until finely ground and no large pieces remain.
