Pistachio pancakes are made with a pistachio pudding mix giving it loads of nutty flavor and a bright green presentation. These dairy free pancakes are light and fluffy and super festive no matter what day it is!
1package3.4 oz instant pistachio pudding mix (regular, not sugar free)
4teaspoonsbaking powder
1/2teaspoonsalt
2large eggsbeaten
¼cupoil
2cupsplain unflavored almond milk
Desired toppings: maple syrupwhipped cream, chopped pistachios
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Instructions
In a large bowl, mix together flour, pudding mix, baking powder, and salt.
In small bowl or large measuring cup, lightly beat eggs and oil together. Stir in milk.
Add wet ingredients to the bowl with dry ingredients, and mix just until combined. It’s okay if a few lumps remain. Allow batter to rest 10 minutes.
Heat griddle to medium heat. If your griddle or pan isn’t non-stick, add a teaspoon of oil or butter to the pan.
Pour batter by ¼ cupfuls onto the griddle. When tops of pancakes bubble a bit and edges look slightly dry, about 2 minutes, flip pancakes and cook until very lightly golden brown, about 2 more minutes. Since the pancakes are green in color, they won’t be as deeply golden as normal pancakes.
Length of cooking time will depend on how hot your griddle is.
Serve immediately with maple syrup, whipped cream, or chopped pistachios.
Notes
Makes about 12 pancakes.
If desired, substitute regular milk for almond milk.