Pistachio Pancakes Recipe
Introduction
Pistachio pancakes offer a delightful twist on a classic breakfast favorite. Nutty and slightly sweet, these pancakes are both nutritious and delicious, perfect for starting your day with a boost of protein and flavor.
Ingredients
- 1/2 cup Pistachios
- 1 cup All-Purpose Flour
- 1 scoop Protein Powder
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
- 1 Egg
- 1 cup Milk
Instructions
- Step 1: In a large bowl, whisk together the pistachios, all-purpose flour, protein powder, baking powder, and salt until well combined.
- Step 2: Add the egg and milk to the dry ingredients, then whisk until the batter is smooth and evenly mixed.
- Step 3: Heat a non-stick pan over medium heat. Pour one scoop of batter onto the pan for each pancake.
- Step 4: Cook the pancakes until bubbles form on the surface and the edges look set, then carefully flip and cook the other side until golden brown.
- Step 5: Serve warm with your favorite toppings and enjoy!
Tips & Variations
- For a crunchier texture, chop the pistachios coarsely instead of finely ground.
- Substitute milk with almond or oat milk for a dairy-free option.
- Add a teaspoon of vanilla extract or cinnamon to the batter for extra flavor.
- Top with fresh berries, honey, or yogurt for a refreshing finish.
Storage
Store leftover pancakes in an airtight container in the refrigerator for up to 2 days. Reheat them gently in a toaster or microwave until warmed through. For longer storage, freeze the pancakes separated by parchment paper in a zip-top bag for up to 1 month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other nuts instead of pistachios?
Yes, almonds, walnuts, or pecans can be used as a substitute, but they may slightly change the texture and flavor of the pancakes.
Is protein powder necessary in this recipe?
Protein powder adds extra nutrition and helps with texture, but you can omit it or replace it with more flour if desired. Adjust the liquid slightly to maintain the right batter consistency.
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Pistachio Pancakes Recipe
- Total Time: 20 minutes
- Yield: 4–6 pancakes 1x
- Diet: Low Fat
Description
Delicious and protein-packed pistachio pancakes made with a blend of all-purpose flour, protein powder, and chopped pistachios. These fluffy pancakes are perfect for a nutritious breakfast or brunch and offer a satisfying crunch from the pistachios.
Ingredients
Dry Ingredients
- 1/2 cup Pistachios, chopped
- 1 cup All-Purpose Flour
- 1 scoop Protein Powder
- 1 teaspoon Baking Powder
- 1/4 teaspoon Salt
Wet Ingredients
- 1 Egg
- 1 cup Milk (any kind)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the chopped pistachios, all-purpose flour, protein powder, baking powder, and salt until evenly combined.
- Combine Wet Ingredients: Crack the egg into the dry mixture, add the milk, and whisk thoroughly until the batter is smooth and lump-free.
- Cook the Pancakes: Heat a non-stick pan or griddle over medium heat. Pour one scoop of batter at a time onto the pan, cooking each pancake until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side for an additional 1-2 minutes until golden brown.
- Serve: Remove the pancakes from the pan and serve immediately with your favorite toppings such as maple syrup, fresh fruits, or yogurt.
Notes
- For extra flavor, you can toast the pistachios lightly before adding them to the batter.
- Substitute milk with a plant-based alternative to make it dairy-free.
- Ensure the pan is adequately heated before cooking to get a nice golden crust.
- You can add a pinch of cinnamon or vanilla extract to the batter for more aroma.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: American
Keywords: pistachio pancakes, protein pancakes, healthy breakfast, nutty pancakes, easy pancake recipe
