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Add a touch of natural sweetness to your pancakes with pistachios and freeze dried strawberries! @cookinRD/sarahaasrdn.com

Pistachio Strawberry Pancakes


  • Author: Sara Haas
  • Yield: about 10-12 pancakes 1x

Description

Add a touch of natural sweetness to your pancakes with pistachios and freeze dried strawberries!


Scale

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

  1. Place the flour, ground pistachios, cornmeal, salt, baking powder and baking soda in a large mixing bowl and stir to combine.
  2. 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.
  3. 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.
  4. 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.