Gluten-free pistachio pancakes with vanilla-cardamom strawberries

Name: Gluten-free pistachio pancakes with vanilla-cardamom strawberries
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 100 g mixed seeds; 100 g pistachios; 100 g gluten free rolled porridge oats; 420 ml Rachel's Organic Greek Style Natural yogurt; 150 ml semi skimmed milk; 3 eggs; 1 tsp baking powder; ½ tsp bicarbonate of soda; 2 tsp Vegetable oil

These gluten-free pancakes, topped with strawberries and yogurt, are packed with healthy seeds and flavourful pistachos.

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Gluten free

Serves4
CourseBreakfast
Prepare10 mins
Cook40 mins
Total time50 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

100g mixed seeds
100g pistachios
100g gluten free rolled porridge oats
420ml Rachel's Organic Greek Style Natural yogurt
150ml semi skimmed milk
3 eggs
1 tsp baking powder
½ tsp bicarbonate of soda
2 tsp Vegetable oil

Strawberries

275g pack Waitrose & Partners Strawberries, hulled and halved (quatered if large)
1 vanilla pods, (or 1 tsp of vanilla bean paste)
6 cardamom pods, bashed
60g orange blossom honey, plus extra to serve
1 lemon, pared zest, juice of all

Put all the ingredients for the strawberries into a small pan over a low-medium heat and bring to a simmer. Cook gently for 8-10 minutes until the strawberries are softened but still holding their shape, then set aside.
Meanwhile, pulse the seeds and pistachios in the small bowl of a food processor, until roughly chopped. Reserve 50g, then whizz the rest with the porridge oats until finely ground. Tip into a large bowl and stir in 300ml yogurt, the milk, eggs, baking powder and bicarbonate of soda.
Heat 1 tsp oil in a heavy- based frying pan and, once hot, add 2 heaped dessert spoons of batter per pancake (you should be able to make 3-4 at a time, being careful not to overfill the pan). Reduce the heat to medium and cook for 4-5 minutes, until bubbles appear and the tops of the pancakes start to set. Flip and cook for 3-4 minutes, until browned and set. Keep warm and repeat with the remaining batter. Serve with a dollop of the remaining yogurt, the strawberries (avoid the whole spices), and the reserved seeds and nuts scattered over.

Typical values per serving when made using specific products in recipe