Gluten-free pistachio pancakes with vanilla-cardamom strawberries

Step by Step

Step 1

Put all the ingredients for the strawberries into a small pan over a low-medium heat and bring to a simmer. Cook gently for 8-10 minutes until the strawberries are softened but still holding their shape, then set aside.

Step 2

Meanwhile, pulse the seeds and pistachios in the small bowl of a food processor, until roughly chopped. Reserve 50g, then whizz the rest with the porridge oats until finely ground. Tip into a large bowl and stir in 300ml yogurt, the milk, eggs, baking powder and bicarbonate of soda.

Step 3

Heat 1 tsp oil in a heavy- based frying pan and, once hot, add 2 heaped dessert spoons of batter per pancake (you should be able to make 3-4 at a time, being careful not to overfill the pan). Reduce the heat to medium and cook for 4-5 minutes, until bubbles appear and the tops of the pancakes start to set. Flip and cook for 3-4 minutes, until browned and set. Keep warm and repeat with the remaining batter. Serve with a dollop of the remaining yogurt, the strawberries (avoid the whole spices), and the reserved seeds and nuts scattered over.

Ingredient

Lemon

1 1
Eggs

3 3
Cardamom pods

6 6
Baking powder

1 tsp 1 tsp
Vegetable oil

2 tsp 2 tsp
Vanilla pods

1 1
Bicarbonate of soda

0.5 tsp 0.5 tsp
Pistachios

100 grams 0.22 lbs
Mixed seeds

100 grams 0.22 lbs
Semi skimmed milk

150 mls 150 mls
Orange blossom honey

60 grams 0.13 lbs
Gluten free rolled porridge oats

100 grams 0.22 lbs
Rachel's organic greek style natural yogurt

420 mls 420 mls
Pack waitrose & partners strawberries

275 grams 0.61 lbs

Gluten-free pistachio pancakes with vanilla-cardamom strawberries

Summary

Step by Step

Step 1

Step 2

Step 3

Ingredient

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