Pistachios have always been my favorite nut. Maybe it's because you have to do a little work (i.e. cracking) for the reward (unless they are pre-shelled). Or maybe it's because of their unique, delicious flavor. Did you know pistachios are known as The Fit Nut™️ because they are one of the highest protein and fiber snack nuts? They are also called The Colorful Nut™️ because pistachios’ green and red purple hues come from antioxidants. I'll take some antioxidants with my tasty snack, thank you very much!
I love a good recipe contest! I use it as a challenge to find a new, creative way to use a specific ingredient - in this case, Wonderful Pistachios! I got to thinking - nuts are being turned into everything now: milk, cheese, flour. I haven't seen any pistachio milk, cheese, or flour though! Let's give this a whirl! First up - pistachio flour. With the help of my food processor, and the conveniently pre-shelled Wonderful Pistachios, I had pistachio flour ready to use in about 2 minutes flat.
Now, what better thing to do with fresh ground pistachio flour on a Sunday morning than make pancakes?! I've done my fair share of baking & cooking with experimental ingredients. I know the science of gluten free baking - or messing with any baking ingredients and ratios for that matter - can be very tricky. You have to know which types and amounts of ingredients will produce the texture and taste you're looking for - in this instance: super fluffy, flavorful, delicious PANCAKES!
If you've looked ahead to the recipe, I bet you're wondering why in the world this recipe has vinegar in it. Who adds vinegar to their pancakes?! This food science nerd does! The acid in the vinegar reacts with the base in the baking soda, resulting in those light, fluffy, cloud-like pancakes we all love and strive for. Try it. You won't be sorry...I promise!
Prep time: 20 minutes
Cook time: 5 minutes
Makes 4 servings
1/4 cup milk or milk alternative
1/4 tsp apple cider vinegar
1 Tbsp salted butter, melted
1 tsp vanilla extract
1 Tbsp honey
1 1/2 cups pistachio flour made from shelled Wonderful Pistachios (about one 12 oz bag - lightly salted, no shells)
1/2 tsp baking soda
Make pistachio flour - add Wonderful Lightly Salted No Shells Pistachios to food processor or blender and pulse until a fine flour forms (if you've ever worked with any other nut flour, that is the texture you're going for - see photos above). Be careful not to over process - you'll end up with pistachio butter! Remove pistachio flour from blender and set aside.
Add milk and apple cider vinegar to blender and let sit for about 10 minutes to let the milk sour. In the meantime, melt the butter and gather all other ingredients.
Add all remaining ingredients to blender in the order listed. Blend on low speed for about 1 minute, then on high for at least 1 minute.
Heat electric griddle or pre-heat griddle pan on stove over medium heat. Grease skillet with butter. The pancake batter will be thick (not pourable) - use a big spoon or small measuring cup to spoon batter from the blender to the heated, greased skillet. To make silver dollar pancakes, use about 2 Tbsp of batter per pancake. Cook about 3 minutes per side, or until edges and bottoms turn light brown. Serve stacked and drizzled with fresh berry compote and/or honey or maple syrup!
You can store any leftover pistachio flour in the refrigerator for up to a month, or in the freezer for several months! It's great to have on hand as a good flour substitute.
For an incredibly easy berry compote, just microwave a frozen berry mix for a minute or two. It produces warm berries and their natural juices serve as a delicious syrup!