Savoury Pistachio Pancakes

By Tiffany Shirley

Savoury Pistachio Pancakes



250ml Soy Milk

1 Tbsp Apple Cider Vinegar

200g Plain Flour

1 Tsp Baking Powder

¼ Tsp Salt

30g Fresh Spinach until smooth

2 Tbsp Maple Syrup

1 Tsp Vanilla Extract

½ Cup Crushed Pistachios Vegetable Oil, for frying

Toppings: Rocket, Pistachio and Balsamic Glaze.



To prepare vegan buttermilk, in a jug whisk together soy milk and apple cider vinegar, then let it sit for 5-10 minutes.

Meanwhile, in a large bowl, combine flour, baking powder, and salt.

In a blender, blend fresh spinach, maple syrup, vanilla extract, and the prepared buttermilk for 1 minute until smooth.

Pour the blended mixture into the bowl with the dry ingredients. Gently fold in crushed pistachios.

Fold in your crushed pistachios.

In a large frying pan over medium heat, warm vegetable oil. Once hot, pour some pancake batter into the pan, forming circular shapes. Cook until air pockets start to appear (approximately 2-3 minutes), then flip and cook for an additional 2 minutes. Repeat until all the batter is used.

Serve the pancakes topped with Rocket, Pistachio and Balsamic Glaze Enjoy!