These nutty, fluffy pistachio pancakes are made green through spinach, but the taste is undetectable, and they're sweetened naturally with bananas. They're topped with a drizzle of cherry syrup and crushed pistachios, but they would also be great served with plenty of whipped coconut cream.
PISTACHIO PANCAKES WITH CHERRY SYRUP [VEGAN]
INGREDIENTS
FOR THE PANCAKES:
- 2 cups flour
- 2 tablespoons coconut sugar
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon baking soda
- 1 cup vanilla almond milk
- 1 small banana
- 2 tablespoons melted coconut oil, plus more for cooking
- 1/2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1/3 cup crushed pistachios
- 1/2 cup spinach
FOR THE CHERRY SYRUP:
- 2 cups cherries, seeds removed, sliced
- 1 tablespoon lemon juice
- 1 tablespoon arrowroot
- 2 tablespoons sugar
FOR THE TOPPING:
- 1/2 cup pistachios, crushed
PREPARATION
TO MAKE THE PANCAKES:
- Mix flour, coconut sugar, salt, crushed pistachios, baking powder, and baking soda in a mixing bowl. In a food processor, blend banana, spinach, almond extract, vanilla extract, coconut oil, and almond milk.
- Add wet mixture to dry and combine. Heat griddle and lightly coat with coconut oil. Pour about 1/4 cup of batter into circles on the hot griddle. Top with pistachios, then flip when bubbles start to appear on top.
TO MAKE THE CHERRY SYRUP:
- Add the cherries to a pan over medium heat, cook for 7-10 minutes. The cherries should soften and juice will collect. Remove from heat and place in a cheese cloth or nut milk mesh bag and drain the liquid from the cherries.
- Place back onto the pan and add the rest of the ingredients. Add the arrowroot a little at a time, or you can combine it with the lemon juice and add to the mixture. Whisk to combine and cook for and additional 5 minutes, until it thickens.
TO SERVE:
- Plate your pancakes, then top with crushed pistachios and the cherry syrup.
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