Festive, Spiced, Orange-Pistachio PancakesPancakes 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.
*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.
ServesMakes: 4 servings (8 - 12 pancakes)
Prep time: 10 minutes
Cooking time: 15 minutes
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
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)
- Make the pancakes: mix all of the dry ingredients together thoroughly in a large mixing bowl.
- 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!
- 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)
- 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).
- Flip the pancake and continue to cook for another 1 to 2 minutes until fully cooked, puffed up, and golden brown.
- 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.
- 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!