Pistachio Pancakes With Pistachio Butter

nut butters pistachio butter pistachio pancakes pistachios vegetarian

Prepared and photographed by NutraMilk Nutritionist Florencia Tagliavini.
This recipe was inspired by How Sweet Eats.)

Holiday breakfast recipes - doesn't pistachio pancakes with pistachio butter on Christmas morning sound delicious? So make sure to save this recipe to enjoy with the family for Sunday Funday, or Holiday Breakfasts!

Servings: 4
Total time: 35 minutes

Ingredients

Pancakes

  • 1 cup all-purpose flour
  • 2 tablespoons of simple pistachio butter
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 2 large eggs, lightly beaten
  • 1 tablespoon unsalted butter, melted
  • 1 ¼ cups milk
  • 1 teaspoon vanilla extract

Simple Pistachio Butter made with the NutraMilk

  • 2 cups of pistachios (260g)
  • 1/8 teaspoon Himalayan salt (optional)
  • 3 tablespoons simple pistachio butter
  • 2 tablespoons unsalted butter

Instructions

Simple Pistachio Butter with the Nutramilk.
  • Place pistachios & salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes and press start.
  • Open the container lid. If necessary, set for an additional 1-2 minutes for creamier consistency.
  • Set aside 5 tablespoons of the butter for this recipe and then store the remainder in the refrigerator for later use as a spread or for other recipes.
Pistachio butter to top off pancakes
  • Whisk together dairy butter and simple pistachio butter until combined. You can use it just like this or place it in the fridge to harden a bit. If so, you can wrap it tightly in plastic wrap and store it until needed.
Pancakes
  • In a large bowl, combine the flour, sugar, baking powder, soda and salt. Whisk together until combined.
  • Separately, whisk together dairy butter and simple pistachio butter until combined. You can place both in the microwave for a few seconds to soften which will be easier to combine.
  • In a smaller bowl, whisk together the eggs, milk, vanilla extract and dairy & simple pistachio butter combo. Add the wet ingredients to the dry, mixing until smooth and combined.
  • Heat a large skillet or electric griddle over medium heat. Add a bit of butter if desired, then pour 1/4 cup of batter on the hot skillet and repeat, leaving an inch between pancakes. Cook until the pancakes bubble on the top and edges, about 2 minutes. Flip and cook for another minute or two until golden and set.
  • Top the pancakes with the pistachio butter, maple syrup and sprinkle chopped pistachios (optional).

     



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