Pistachio Pancakes Recipe

Prepare dry ingredients

If using whole rolled oats and you prefer a smoother batter, blitz 1 cup rolled oats in a blender or food processor until a coarse flour forms. In a large bowl, combine the oat flour, 1/2 cup all-purpose (or oat) flour, 1/2 cup protein powder, 2 tsp baking powder, 1/4 tsp baking soda and 1/4 tsp salt. Whisk to aerate and remove lumps.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together 2 eggs, 1 cup milk, 1/4 cup plain Greek yogurt, 2 tablespoons melted butter or oil, and 1 tablespoon honey or maple syrup until smooth.

Make batter

Pour the wet mixture into the dry ingredients and gently stir until just combined. Do not overmix — a few small lumps are fine. Fold in 1/4 cup finely chopped pistachios. If the batter seems too thick, add milk 1 tablespoon at a time until it reaches a thick pourable consistency (should fall slowly from a spoon). Let the batter rest 5 minutes to hydrate the oats and protein powder.

Heat the pan

Heat a nonstick skillet or griddle over medium heat. Brush or wipe with a little butter or oil (about 1 tbsp total) and reduce heat slightly if the pan is very hot. The correct temperature yields bubbles that appear and pop slowly on the surface.

Cook pancakes

Spoon or pour about 1/4 cup batter per pancake onto the preheated pan. Cook 2–3 minutes until edges set and bubbles form and begin to pop; flip and cook 1–2 minutes on the second side until golden and cooked through. Adjust heat as needed to prevent excessive browning. Repeat with remaining batter, keeping cooked pancakes warm in a low oven (90–100°C / 200°F) if desired.

Toast pistachios (optional but recommended)

For extra flavor, toast 3/4 cup shelled unsalted pistachios in a dry skillet over medium heat for 3–4 minutes, shaking frequently, until fragrant and lightly browned. Let cool a few minutes.

Process pistachios

Place the cooled pistachios in a food processor or high-speed blender. Pulse until they form a coarse crumb, then continue processing into a paste. Scrape down the sides as needed.

Finish cream

With the processor running, add 2 tablespoons powdered sugar, 2 tablespoons neutral oil, 1 tablespoon milk (or more for a looser consistency), 1/2 teaspoon vanilla extract and 1/8 teaspoon salt. Process until smooth and creamy, stopping to scrape down sides. Adjust texture: add another teaspoon or two of oil or milk for a looser cream, or a touch more powdered sugar to thicken or sweeten. Taste and adjust salt/sweetness.

Stack pancakes on plates or a serving platter. Spread or dollop 1–2 tablespoons (or more to taste) of the pistachio cream between layers or on top of the stack.

Scatter extra chopped pistachios and fresh berries over the pancakes. Drizzle with maple syrup or honey if desired. Serve immediately while warm.