How very Italian the word pistachio sounds. I love pistachio, especially pistachio ice cream. I would top these pancakes with pistachio ice cream, but since they are healthy because of the spelt (full of proteins, dietary fibers, vitamins and minerals) I don’t want to “ruin” them. That is why I will use raw pistachios inside the batter and on top as well, combined with honey.
1 cup spelt flour
1 teaspoon baking powder
1/2 teaspoons baking soda
2 tablespoons sugar
1/4 teaspoons salt
1/2 cup pistachios
1/2 cups buttermilk
1 tablespoon butter
In a medium bowl, combine the flour, baking powder, baking soda, sugar and salt.
Place the pistachios in a food processor and ground until finely chopped. Add the pistachios into the flour mix.
In a smaller bowl, beat in the egg, buttermilk and butter. Add this mixture into the dry ingredients mixture. Stir until just combined.
Heat a pan over medium heat. Grease it lightly and pour a ¼ cup measure of the batter for each pancake onto the pan. Cook for about 3 minutes until browned. Turn and cook the other side for 1-2 minutes.
Serve warm with chopped pistachios and honey.