Fluffy Pistachio Butter Oat Pancakes

I’ve borrowed aspects of this recipe (with a little help from the Love and Lemons Blog - thank you!) for delicious and fluffy pistachio oat pancakes to share a fun twist on a breakfast classic. As yummy and filling as pancakes are, I’m always on the hunt for a healthier version of recipes. Being the mom of a young kiddo is not always a walk in the park when it comes to eating habits. I hope to build a strong foundation of healthy eating and teach my son how to cook and eat in a well-rounded way. Through this, I’ve developed SUCH a passion for wholesome ingredients, and I find a lot of joy when I’m able to feed my family meals that are just as nutritious as they are delicious.

Oat pancakes can be an excellent swap for a traditional pancake because they are whole grain and heart-healthy! The rolled oats take the place of flour in this recipe and are just as satisfying - you can count on staying full and energized until lunchtime. Due to their higher fiber content, oat pancakes can keep you fuller for longer than a classic flour pancake. 

Another great hack to the oat pancake is that it can be made gluten-free! For individuals with gluten sensitivities or celiac, oat pancakes can serve as a fabulous gluten-free alternative to traditional flour pancakes that are just as tasty. If you keep certified gluten-free oats in your home, feel free to use them as a substitute in this recipe!

This recipe is also pretty darn quick to put together, making pancakes a tasty and easy option for weekday breakfast. This breakfast is nutritious & delicious! Swap out syrup for a generous drizzle of pistachio butter, and you'll have energy to last you the day! 

Let’s break it down! Here’s What You Need For Your Pancakes:

• Oat pancakes probably need oats, right? This recipe requires “old-fashioned” or whole rolled oats - Quick oats are processed in a way that causes them to cook very quickly and won’t work well.

• Using milk in pancakes helps add more whole texture and well-rounded flavor. We use oat milk in our house, but you can use your milk of choice!

• Yogurt is for making the pancakes rich, moist, and fluffy. It’s also a great source of morning protein.

• Well, of course! The Nuttinosh Pistachio Butter adds a deliciously sweet, salty, and nutty flavor. Not just delicious, pistachios are also a great source of protein and rich in antioxidants (You can read more about the nutritional benefits of pistachios on our site here!).

• An egg plays the role of a binder in this recipe. Of the biggest challenges you might run into with oat pancakes is falling apart, as oats are significantly less sticky than flour. Tossing in an egg helps keep the batter together!

• Maple syrup adds a touch of sweetness, and plays off the nuttiness of the pistachio butter in a wonderful way. If you do not use maple syrup at home, you may substitute it with honey or agave nectar.

• To keep our pancakes moist and delicious.  For the griddle or pan, I usually use butter or any high-heat oil such as avocado oil. 

• It wouldn’t be a riff on an old-fashioned pancake without vanilla extract, would it? A dash of vanilla gives us that flavor depth in the pancakes.

• To make sure these pancakes rise! 

• Cinnamon adds some warmth and balance.

• To enhance all these yummy flavors going on!

• Toppings are an essential part of a good pancake breakfast. We opt for fresh fruit and an extra dollop of Nuttinosh pistachio butter on top, but you can go for a classic syrup, mascarpone, fruit jam, or whatever fits the day!

A classic pancake breakfast is such a wholesome and special time. When my family sits down at the breakfast table, I always love serving up some pistachio butter pancakes. It can also be a great way to get the kids involved in cooking! This recipe is perfect to start the morning off right, and have a well-rounded meal to carry us through the day.

—-------------------------------------------------------------------------------------------------------------------------

Fluffy Pistachio Butter Oat Pancakes by Anosha Singh

Makes approx. 6 pancakes.

Prep Time: 10 mins

Cook Time: 15 mins

Ingredients:

• 2 cups rolled oats
• 1/2 cup of milk (plant-based)
• 1/2 whole milk yogurt
• 2 tbsp of NUTTINOSH Roasted or Sea Salt Pistachio Butter
• 1 egg
• 2 tbsp of maple syrup
• 1 tbsp of oil (I used olive oil)
• 1 tsp vanilla extract
• 2 tsp baking powder
• 1/2 tsp cinnamon
• 1/2 tsp sea salt
• Fresh fruit and additional Nuttinosh Pistachio Butter to drizzle on top

Directions:

1. Add in your oats, milk of choice, yogurt, Nuttinosh pistachio butter, egg, maple syrup, oil, vanilla extract, cinnamon, salt, and baking powder to the blender.
2. Blend until smooth.
3. Remove your pancake batter from the blender, and transfer to a medium/large-sized bowl. Give your batter a stir to make sure that it’s blended properly.
4. Heat a small drizzle of oil in your griddle or cast iron pan to medium-low heat. (I usually heat up my pan, then lower it to between the 2 - 3 stove marks.)
5. Pour your batter into the pan or onto the griddle in a good “dollop” size. Adjust to the size of your pan or your preferred pancake size - I like to use my 1/4 cup measuring cup to get a good-sized pancake, but not too big.
6. Cook your pancakes until raised and bubbles begin to form and pop (approx. 1-2 minutes, depending on your heat and size.) give them a flip, and let the other side cook to golden brown.
7. Serve ‘em up! Enjoy your pancakes with fresh fruit and a generous drizzle of Nuttinosh Roasted Pistachio Butter!

- - -

Note: Your batter may thicken over time, add your milk of choice as needed until you reach the right consistency for delicious and fluffy pancakes!

This recipe was inspired by Oatmeal Pancakes from Love & Lemons Blog! @loveandlemons