Pistachio, oat and cranberry breakfast pancakes

 Pistachio, oat and cranberry breakfast pancakes


  1. Mix the flour and baking powder in a large bowl. Stir in the oats, sugar,pistachio nuts and cranberries.
  2. Make a well in the centre and beat in the egg yolks and buttermilk to make a thick batter (it should have the consistency of thick cream).
  3. Whisk the egg whites until stiff but not dry and fold into the batter.
  4. Heat a griddle pan or large heavy-based non-stick frying pan over a moderate heat. Add a tiny drop of oil to the hot pan. When the pan is hot, drop a heaped dessertspoon of the batter into the pan, flatten slightly with the back of the spoon, so that the pancakes are about 10cm (4in) in diameter and about 5mm (1/4) thick.
  5. Cook for about 2 mins or until bubbles start to break on the surface and pancakes are firm enough to flip. Flip and cook for 1-2 mins more, until they feel springy when prodded. Transfer to a warm oven while you cook the rest, adding more oil as necessary.

Recipe from www.americanpistachios.org/

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These tasty pancakes are perfect for a mid-morning brunch


125g (4 1/2oz) plain flour
1 level tsp baking powder
75g (3oz) porridge oats
2-3 level tbsp caster sugar
75g (3oz) shelled, unsalted pistachio nuts, roughly chopped
75g (3oz) cranberries
2 medium eggs, separated
284ml (10fl oz) carton buttermilk – see cooks tip
Rapeseed oil, for frying
Greek yogurt and summer berries, to serve


Time: 10 mins
Serves: 12
Nutrition: 139 cals Fat 6g (0.8g sat fat)