Pistachio walnuts pancakes

✔️Lactose-free

These pistachio pancakes are rich, nutty and beautifully soft. A homemade pistachio-walnut paste brings deep flavor, while orange blossom water and vegan Greek-style yogurt make these pancakes extra creamy. A comforting yet luxurious treat for breakfast or brunch.

Ingredients

Pistachio paste

• 100 g pistachios

• 50 g walnuts

• 1 tsp honey

• 70 ml almond milk

Pancake batter

• 2 eggs

• 1 tsp honey

• Splash of orange blossom water

• 150 ml sunflower oil

• 150 ml almond milk

• 4 tbsp vegan Greek-style yogurt

• 250 g flour

• 16 g baking powder

• 1 tsp shredded coconut

Topping

• Vegan chocolate spread

• Pistachios

• Shredded coconut

Instructions

1. Add the pistachios, walnuts and honey to a blender or food processor. Gradually add the almond milk and blend until you get a smooth paste. Set aside.

2. Crack the eggs into a bowl and add the honey and orange blossom water. Mix for about 30 seconds.

3. Add the sunflower oil, almond milk, vegan Greek yogurt and the pistachio paste. Mix for 30 seconds to 1 minute.

4. Sift the flour gradually into the bowl and sift in the baking powder all at once. Add the shredded coconut and mix briefly. Switch to a spatula to keep the batter light and airy.

5. Cover the batter and let it rest for 30 minutes.

6. Heat a pan over medium heat and bake the pancakes until golden and cooked through on both sides.

7. Serve the pancakes topped with vegan chocolate spread, pistachios and shredded coconut.