Vegan Pistachio Pancakes

Posted by in Breakfast, Cooking, Pancakes, Sweets | 0 comments

 

 

 

 

 

 

 

 

 

 

 

 

 

Hello & Happy Saturday!!

 

 

 

 

 

 

If there are a few concepts I love to save for the weekends, it’s biscuits and pancakes! Since I cook full time, I have to get creative with flavors as I just find myself bored. Pancakes are wonderful as they are such a blank canvas where you can tailor them to your tastebuds and the seasons and really have fun. 

 

One of my favorite flavors is, pistachio

 

I feel as though in recent years more and more people are gravitating towards this staple favor. That being said, one of my favorite pancakes I ever did, perhaps back in 2014 were these pistachio variety! Pistachio flavor concepts are great with baking as it’s the perfect opportunity to pack on the spinach. 

 

The spinach not only adds flavor, but also a lil bit of moisture without over saturating a batter. Most importantly, you can derive this gorgeous hue!!

 

 

 

 

 


 

What’s great about these pancakes, is everything! They are quick, easy, affordable, pack spinach, require no vegan eggs, perf for 2 people or if you’re craving a large stack, perf for any season, have a buttery soft texture, packed with pistachios, and great for entertaining!

 


 

 

If you love all things pistachios or simply crave modern vegan pancakes, you have to try this Pistachio Pancakes with spinach !!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy

Affordable

Packed with spinach 

Packed with pistachios

Packs a gorgeous hue 

Perfect for any season!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

    Serves 2

    Vegan Pistachio Pancakes

    15 minPrep Time

    15 minCook Time

    30 minTotal Time

    Save RecipeSave Recipe

    Ingredients

    • 1 cup flour
    • 2 tablespoons organic sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt
    • 1 cup non-dairy milk
    • 1 cup fresh spinach 
    • 1 tablespoon lemon juice
    • 1 teaspoon almond extract
    • 1/4 cup crushed pistachios maple syrup, to serve

    Instructions

    1. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
    2. In a blender add almond milk, lemon juice, almond extract and spinach, stir to combine
    3. Pour the liquid mixture into the dry mixture and whisk until smooth. 
    4. Fold the chopped pistachios into the batter
    5. Let batter rest for 5 minutes.
    6. Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat.
    7. When the top begins to bubble, flip the pancake and cook until golden.
    8. Serve warm with maple syrup, coconut whip and additional crushed pistachios. 
    7.8.1.2
    1414
    http://eatdrinkshrink.com/cooking/vegan-pistachio-pancakes

     

     

     

     

     

     

     

     

     

     

     

     

     

     

    Subscribe to Eat Drink Shrink Newsletter

    Get exclusive recipes delivered straight to your inbox plus a FREE iTunes Vegan Desserts E-book with over 40 Recipes!

    I agree to have my personal information transfered to MailChimp ( more information )

    *Full discount code provided post email confirmation!

    Leave a Comment

    Your email address will not be published. Required fields are marked *

    Rate this recipe:

    This site uses Akismet to reduce spam. Learn how your comment data is processed.