Spelt Pancakes with Pistachio

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 egg

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.

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