Festive, Spiced, Orange-Pistachio Pancakes

Festive, Spiced, Orange-Pistachio Pancakes

Pancakes are a lovely Christmas morning breakfast. We’ve elevated the traditional pancake experience by adding orange zest and holiday spices to the batter, and topping with whipped cream and a drizzle of sweet, orange-pistachio syrup.

Recipe Image
Calories
475
Protein
17g
Fat
37g
Total
Carbs
43g
Sugar
4g
Dietary
Fiber
6g
Sweetener
27g
Net
Carbs*
10g
*Net carbs assist you in tracking carbohydrates that impact blood sugars. Dietary fiber and SOLA sweetener should be subtracted from total carbohydrates since they minimally impact blood sugar.
Serves
ServesMakes: 4 servings (8 - 12 pancakes)
Prep time: 10 minutes
Cooking time: 15 minutes

Ingredients
IngredientsPancakes: dry ingredients
1 ½ cups (140 g) finely ground almond flour
1 tablespoon arrowroot powder
5 tablespoons Sola sweetener
2 ½ teaspoons baking powder
½ teaspoon salt
¾ teaspoon ground cinnamon
1/4 teaspoon ground ginger
Zest of 1 orange

Pancakes: wet ingredients
3 free-range eggs
4 ounces (110 g) full-fat cream cheese, softened
1 teaspoon vanilla extract

Syrup Glaze
Zest of 1 large orange
Juice of 1 orange
¼ cup (30 g) pistachios, roasted, unsalted
¼ cup (60 ml) water
¼ cup (50 g) Sola sweetener

Coconut oil or butter for the pan

Optional Garnish (not included in nutrition facts)
Whipped cream
Chopped pistachios
Orange segments
Crispy bacon

Directions
Directions
  1. Make the pancakes: mix all of the dry ingredients together thoroughly in a large mixing bowl.
 

  1. Add the eggs, softened cream cheese, and vanilla extract to the bowl. Mix well, preferably with an electric mixer, which will help incorporate more air. You should have a batter with quite a thick consistency (it will look and feel far thicker than a conventional pancake batter). Don’t be alarmed and don’t add any extra liquid!
 

  1. Place a cast-iron skillet or non-stick frying pan over medium-low heat. Add a small amount of coconut oil or butter for each batch of pancakes you cook. (for tv show – use a griddle machine set to 375 F – cook for 5 minutes, flip, then a further 3 minutes)
 

  1. Drop 2 tablespoons of almond mixture onto the hot pan and spread it out using the back of a spoon (aim to get a 3-inch round pancake). Cook for 2 to 3 minutes until set (you can drop a few blueberries into the uncooked side of the pancake at this point, before flipping, if you like).
 

  1. Flip the pancake and continue to cook for another 1 to 2 minutes until fully cooked, puffed up, and golden brown.
 

  1. Make the syrup: Place all of the ingredients into a pan and bring to a light simmer. Cook the mixture for about 5 minutes until you have a syrupy consistency.
 

  1. To serve: top the pancakes with the warm syrup, whipped cream, orange zest, and a sprinkle of chopped pistachios. Enjoy the pancakes immediately while still warm, accompanied by crispy bacon!
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