Pistachio Pancakes With Vanilla-Cardamon Strawberries

Pistachio Pancakes With Vanilla-Cardamon Strawberries

I am not sure I have featured a gluten free option on my Sweets Menu before now. I found this recipe in a little booklet on breakfasts tucked into a Waitrose magazine. I was drawn to it simply because the photos looked delicious, but for anyone looking for gluten free recipes, this is an extra bonus.

I have admit, there was a rather odd perfumed soap taste to the syrupy strawberries, which I think may have been from the orange blossom honey. There seemed a slight clash, which is a real shame. I enjoyed the pancakes, but I do think the ground pistachios and seeds made them heavier than regular pancakes, very nutritious though.


100g mixed seeds
100g pistachios
100g gluten free rolled porridge oats
420ml Greek Style Natural Set Yogurt
150ml semi-skimmed milk
3 eggs
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp vegetable oil

275g pack 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


Put all the ingredients for the strawberries into a small pan over a low-medium heat and bring to a simmer. Cook gently for eight minutes until the strawberries are softened but still holding their shape, then set aside until the pancakes are ready.

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 three or four at a time, being careful not to overfill the pan). Reduce the heat to medium and cook for five minutes, until bubbles appear and the tops of the pancakes start to set. Flip and cook for four 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.


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