Gluten Free Pistachio Pancakes Recipe

These gluten free pistachio pancakes are the most pistachio-y pancakes you could possibly make.

As they're mostly made out of actual pistachios and no other type of flour, these pistachio pancakes are a little crumbly – but also surprisingly moist. The bit of baking powder and egg gives them lift and stops them from becoming too dense. Because they're so concentrated in nuts, they're super filling – I'm done after two or three, especially with extra toppings.

For extra pistachio-y goodness, I serve mine with sweet Pistachio creme. This stuff is super thick, a little more so than Nutella, so I mix a bit with a little milk to make it just about pourable.

These pistachio pancakes are also super quick and easy to make, making them perfect for a fancy but fuss-free breakfast.

You can also watch me make these on my YouTube channel:

Ready? Let's go.

(Makes about 10 pancakes.)


150g ground pistachios
1.5 tsp baking powder
2 tbsp caster sugar
Pinch of salt
1 egg
2 tbsp unsalted butter, melted and cooled
30ml milk
A little vegetable oil (for cooking)

To Serve:

A few spoonfuls of sweet pistachio creme, thinned out with a little milk
Mixed berries
Skyr or Greek yoghurt


1. Stir the ground pistachios, baking powder, caster sugar and salt together in a bowl, and crack the egg in.

2. Add the melted butter, and gradually stir in the milk too.

3. Heat a little oil in a frying pan on a medium heat, and drop in scoopfuls of pancake batter, spreading the out a little and making sure there's plenty of space in between them to spread more as they cook.

4. Cook for a couple of minutes until bubbling and starting to go golden at the edges, flip, and cook for another minute. Plate up and continue until all the pistachio pancake batter's been used up.

5. Serve with a drizzle of thinned out pistachio creme (or you can dollop the thick stuff straight out of the jar without thinning it if you prefer), a handful of berries and a spoonful of yoghurt.

Enjoy, and have fun.


Popular Posts