Buttermilk Pistachio Pancakes Recipe

Summary

Preparation Time20 MinCooking Time25 Min
Ready In45 MinDifficulty LevelMedium
Health IndexAverageServings2
CourseMethod
VegetarianMain Ingredient
Interest Group

Ingredients

 All purpose flour1 Cup (16 tbs)
 Brown sugar2 Tablespoon
 Baking powder1 Tablespoon
 Baking soda1⁄2 Tablespoon
 Low fat buttermilk1 Cup (16 tbs)
 Vanilla extract1 Teaspoon
 Canola oil2 Tablespoon
 Egg whites2 , beaten
 Chopped pistachios3 Tablespoon

Nutrition Facts

Serving size

Calories 607 Calories from Fat 244

% Daily Value*

Total Fat 28 g43.2%

Saturated Fat 2.4 g12.1%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 1667.8 mg69.5%

Total Carbohydrates 77 g25.8%

Dietary Fiber 4 g16.1%

Sugars 17.4 g

Protein 14 g28.5%

Vitamin A 2.5% Vitamin C 1.9%

Calcium 58.8% Iron 26.1%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1.Preheat the griddle or electric fry pan.

MAKING
2.Mix flour, brown sugar, baking powder and baking soda.
3.Add buttermilk, vanilla extract, oil and egg whites.
4.Put chopped pistachios into it.
5.Oil the griddle using vegetable cooking spray.
6.Put 1/2 cup batter to make pancakes.
7.Cook for 2-3 minutes till the time bubbles form and surface dries.
8.Turn the pancake and heat until brown.

SERVING
9.Serve warm with dips.
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