The Best Pancakes with Pistachio Ice Cream and Pistachio Butter

If you haven’t tried pistachio pancakes (or any sweet treat that involves these amazing nuts), this is your lucky day! Pistachios have become my favorite nuts, not just because the amazing crunchiness and the greenish hue they add to my pancake recipes, but also because of their nutritional value.


Why Use Pistachios in Your Pancake Recipes

Pistachios are nutritionally dense nuts –  they’re rich in protein, fiber, B, E, and K vitamins, and several essential minerals like riboflavin, calcium, and folate. Pistachios contain mainly unsaturated fats, which have a positive influence on the body: they lower LDL cholesterol, maintain a healthy heart, enhance eye health, facilitate weight loss and more!

Homemade Pistachio Ice Cream for Your Pancakes

I have been adding pistachios into my pancake recipes for some time now, ever since I switched to healthier eating. Of course, giving these nuts up was the last thing on my mind. First on my list was pistachio ice cream placed on top of the pancake stack. You can buy it from supermarkets or make it at home; whichever you decide rest assured that the final result is amazing, especially if you place a dollop on top of warm pancakes and let it melt a bit.

  • 1 cup unsalted shelled pistachios
  • 2 cups whole milk
  • 3/4 cup sugar
  • 1 cup whipping cream
  • 4 egg yolks
  • 3/4 cup unsalted pistachios, toasted

Grind the toasted pistachios until you obtain a fine powder, together with 1/4 cup sugar in a food processor. Combine this mixture with the milk in a large saucepan and bring to a boil.

Whisk the remaining sugar and egg yolks in a medium bowl. Gradually add into the milk mixture. Cook over low heat until it thickens, for about 10 minutes (don’t boil). Remove from heat and chill for about 2 hours in the fridge.

Add the whipping cream and some more chopped pistachios if desired into the creamy mixture. Process it in ice cream maker following the manufacturer’s instructions. Pour into a plastic container, cover, and freeze.

Homemade Pistachio Butter for Your Pancake Recipes

The second experiment involved pistachio butter and this one is a much healthier option. Making pistachio butter at home is very quick and easy. The final result is 100% natural paste, with no added sugars or preservatives.

  • 2 cups raw pistachios
  • 1 tablespoon honey
  • 1/4 teaspoon salt
  • 1/8 teaspoon cinnamon

Preheat the oven to 350 degrees F. Spread the nuts on a baking sheet and toast until fragrant, for about 5-7 minutes (stir once halfway). Place the toasted pistachios in the bowl of a food processor and blend until completely smooth and creamy, for about 10 minutes. Add the other ingredients and continue blending for another 5-10 minutes. Store in an airtight container in the fridge.

Pistachio Butter Pancake Recipe

  • 1 cup all-purpose flour
  • 2 tablespoons sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup ground or chopped pistachios
  • 1 1/4 cups milk
  • 2 eggs
  • 3 tablespoons pistachio butter
  • 1 teaspoon vanilla extract

In a large bowl, combine the dry ingredients. In another bowl, whisk together the wet ingredients, then add them to the dry mixture and mix until well combined.

Heat a griddle over medium-high heat. Grease and pour about 1/4 cup of batter per pancake into the hot pan. Cook until bubbles appear on the pancake top. Flip and cook for another minute or so until golden brown. Top the pancakes with some more pistachio butter and maple syrup.

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