Hi Everyone,
Today is the holiday blog hop sponsored by Erin from Big Fat Baker. Today’s holiday hop we had to make something with either with potatoes, beer or pistachios. I had fun with these ingredients. I originally was going to post beer bread that I did make, but honestly I didn’t care for it. I don’t know if I made it wrong or if I just didn’t like the taste. My Husband didn’t care for it either, so I scraped it. Than I made the skinny pistachio cookies, that I posted earlier this week and I was going to use those for today’s hop, but then those cookies inspired me for today’s recipe which is pistachio pancakes. As you can see from the picture they look like my cookies!
These pancakes were amazing! They really did taste like my Pistachio Cookies!! I was pleased with them and so was hubby! I thought they were pretty festive with green color, don’t you? Weird eating green pancakes, but fun!! Kind of reminds me of Dr. Seuss’s Green Eggs and Ham.
Making these cookies pancakes, I got 10 of them! When I first put the batter in the skillet, they were kind of liquidy, so I had to add more flour to firm them up a bit. If you make these you will probably get 8 pancakes, maybe 9 out of the batch.
These pancake are light and fluffy with a wonderful pistachio flavor. Not over sweet, but overly good. I LOVE these pancakes!! It’s funny when I was getting dressed I was thinking what could I have for breakfast? I told myself, I can’t keep eating pistachio cookies, than the idea came to mind, make them into pancakes. So than the pistachio pancake was born. I love when you get brilliant ideas, especially ones that take after a cookie!!
Pistachio Pancakes
Ingredients:
1/3 Cup Plain Greek Yogurt
2 egg whites
1/4 cup non-fat milk
1/4 tsp. vanilla extract
1/2 cup. + 1 Tbsp. white whole wheat flour
1/2 tsp. baking soda
1/2 tsp. sugar
1 dash salt
4 drops green food coloring
1/4 cup pistachios, chopped finely
1/2 tbsp. butter, melted
Directions:
In a small bowl, add pistachios and butter, set aside
In a medium bowl, mix greek yogurt, milk, vanilla extract and egg whites into a small bowl
In a separate bowl combine flour, baking soda, sugar, & salt
Combine and whisk till evenly mixed
Fold in food coloring and pistachio mixture
Spray a non-stick skillet with cooking spray and place a scant 1/4-cup batter onto skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat , about 1-2 minutes on each side
Enjoy!
Serves 3
Makes 10 pancakes, 3 each, plus 1 bonus
Calorie per serving: 172, Fat: 5.1, Cholesterol: .04, Sodium: 214, Potassium: 153, Carbs: 23, Fiber: 4, Sugar: 3.4, Protein: 10.5
I totally love that picture above! The sweet syrup, melted whip cream, oh baby!! I am debating about dinner and I think I’m looking right at it. There’s no reason why I can’t have pancakes for breakfast!!
Here’s an inside shot!!
If your interested in joining the Holiday Recipe Blog Club. You can go here to get all of the information.
Be sure to check out everyone’s recipes on the linky frog below!!! I can’t wait to see what everyone made!!!
I heard that voting ends on Monday, so as a friendly reminder, as you know I was nominated for Healthiest Eating Food Blog on Fitness Magazine and would love it if you voted for me. So far I only have 42 votes, if you like my blog, please vote for Peanut Butter and Peppers. To vote for me, just go here. Thank you, much appreciated!!
Have a wonderful day!
My inspiration for the pancakes.
