Pistachio, Oat, And Cranberry Breakfast Pancakes

Recipe and recipe photography by American Pistachios.

Pistachio, Oat, And Cranberry Breakfast Pancakes. Hello friends, so how are you? Today I have a delicious and tasty pancake recipe to share with you.

Do you also fancy trying out these Pistachio, oat and cranberry breakfast pancakes?

Step up your morning routine with these Pistachio, Oat, and Cranberry Breakfast Pancakes recipe.

These yummy pancakes combine the richness of pistachios, the wholesomeness of oats, and the sweetness of cranberries for a delightful breakfast experience.

Table Of Contents:

Pistachio, Oat, And Cranberry Breakfast Pancakes Ingredients.
Pistachio, Oat, And Cranberry Breakfast Pancakes Method.
Also Some Other Recipe Idea.

How To Make Pistachio, Oat, And Cranberry Breakfast Pancakes:

Learn how to make these fluffy and flavourful pancakes that will have you looking forward to breakfast every day.

Prep: 10 minutes | Cook: 15 minutes

Serves: 12 pancakes

Ingredients:

125g plain flour
1 level tsp baking powder
75g porridge oats
2-3 level tbsp caster sugar
75g shelled, unsalted pistachio nuts, roughly chopped
75g cranberries
2 medium eggs, separated
284ml carton buttermilk – see cooks tip
Rapeseed oil, for frying
Greek yogurt and summer berries, to serve

How To Make Pistachio, Oat, And Cranberry Breakfast Pancakes:

Method:

Firstly, mix the flour and baking powder in a large bowl. Stir in the oats, sugar, pistachio nuts and cranberries.
Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter (it should have the consistency of thick cream).
Whisk the egg whites until stiff but not dry and fold into the batter.
Heat a griddle pan or large heavy-based non-stick frying pan over a moderate heat. Add a tiny drop of oil to the hot pan. When the pan is hot, drop a heaped dessertspoon of the batter into the pan, flatten slightly with the back of the spoon, so that the pancakes are about 10cm in diameter and about 0.5cm thick.
Cook for about 2 minutes or until bubbles start to break on the surface and pancakes are firm enough to flip. Flip and cook for 1-2 minutes more, until they feel springy when prodded. Transfer to a warm oven while you cook the rest, adding more oil as necessary.

Pistachio, Oat, And Cranberry Breakfast Pancakes Cook’s Tip:

If you have trouble finding buttermilk you can use 150mls of plain yoghurt mixed with 130mls semi skimmed milk instead.

Recipe and recipe photography by American Pistachios. Updated Post. First published here 28th April 2016. No Payment was received.

So what do you think? So do you also fancy trying out these Pistachio, Oat And Cranberry Breakfast Pancakes? Because I know I do. Thank you so much for stopping by.

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Pistachio, Oat, And Cranberry Breakfast Pancakes.

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