These green pancakes are fluffy and sweet! Perfect for weekend pancake breakfasts.
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If you’ve been following me for a while, you know that Sunday is pancake day in our household. This past weekend, I deviated from my normal pancake batter and decided to add both almond and pistachio meal. You can find almond meal in the grocery store but I have yet to find pistachio meal. But, no problem. I just make my own by grounding pistachios in the food processor.
I love the idea of pistachio and orange together. Instead of using our usual maple syrup, I came up with this recipe for Orange Blossom Syrup. Added bonus, we’ve been using it to sweeten our nightly chamomile tea.
These pancakes are incredible fluffy. I attribute that to separating the eggs and whisking them to a froth. It is almost like they become a soufflé.
The pistachio has a nice green color. They would be perfect for St. Patrick’s Day.
Cardamom Almond Pistachio Pancakes with Orange Blossom Syrup
Yields: approximately 16 pancakes
For the pancakes:
1 cup gluten free all purpose flour
1/4 cup almond meal
1/4 cup pistachio meal (from ground pistachios)
1 cup milk
2 large eggs, separated.
2 Tablespoons grass fed butter, melted
2 Tablespoons of organic cane sugar
2 teaspoons of baking powder
1 teaspoon salt
1/4 teaspoon ground cardamom
handful of pistachios for topping (optional)
For the syrup:
1/2 cup of water
1 cup organic cane sugar
juice and zest of one lemon
1 Tablespoon orange blossom water
Place enough pistachios in food processor (to yield 1/4 cup ground meal) and pulse.
In a bowl sift together dry ingredients: flour, almond meal, pistachio meal, baking powder, sugar, salt and; cardamom powder.
Place egg whites in a small bowl. Whisk vigorously by swishing your whisk back and forth to break up the egg whites until they are foamy. Set aside.
In a large bowl whisk together all the wet ingredients; butter, milk and egg yolks.
Add dry ingredients in thirds to wet ingredients and whisk until incorporated. Try not to over mix. Fold in egg whites. Set mixture aside for 15 minutes to rest.
For the syrup:
In the meantime, place saucepan over medium heat. Add sugar, water, orange blossom water and lemon zest and juice and bring to a gentle boil.
Once mixture comes to a boil, reduce heat to a simmer for about 20 minutes, stirring often. Remove from heat and set aside.
Once pancakes have rested for 15 minutes, brush the hot griddle with coconut oil or butter or combo.
For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.
To assemble: Take desired amount of pancakes (I usually start with 4). Add butter, drizzle with the orange blossom syrup, sprinkle with the pistachios
Serve with a side of turkey bacon and enjoy!