Cardamon Almond Pistachio Pancakes

Cardamom Almond Pistachio Pancakes with Orange Blossom Syrup

Cardamon Almond Pistachio Pancakes
Cardamom Almond Pistachio Pancakes with Orange Blossom Syrup
Yields: approximately 16 pancakes

Ingredients
For the pancakes:
1 cup gluten free all purpose flour
1/4 cup almond meal
1/4 cup pistachio meal (from ground pistachios)
1 cup milk
2 large eggs
2 Tablespoons grass fed butter, melted
2 Tablespoons of organic cane sugar
2 teaspoons of baking powder
1 teaspoon salt
1/4 teaspoon cardamom
handful of pistachios for topping (optional)

For the syrup:
1/2 cup of water
1 cup organic cane sugar
juice and zest of one lemon
1 Tablespoon orange blossom water

Directions:
Place enough pistachios in food processor (to yield 1/4 cup ground meal) and pulse.

In a bowl sift together dry ingredients: flour, almond meal, pistachio meal, baking powder, sugar, salt & cardamom powder.

In a large bowl whisk together all the wet ingredients; butter, milk and eggs.

Add dry ingredients in thirds to wet ingredients and whisk until incorporated. Try not to over mix. Set mixture aside for 15 minutes to rest.

In the meantime, place saucepan over medium heat. Add sugar, water, orange blossom water and lemon zest and juice and bring to a gentle boil.

Once mixture comes to a boil, reduce heat to a simmer for about 20 minutes, stirring often. Remove from heat and set aside.

Once pancakes have rested, brush the hot griddle with coconut oil or butter or combo.

For each pancake, pour approximately 1/4 cup measure of the batter on the griddle and cook on both sides until light golden brown. Repeat until no batter remains.

Cardamon Pancakes

To assemble: Take desired amount of pancakes (I usually start with 4). Add butter, drizzle with the orange blossom syrup, sprinkle with the pistachios and enjoy!

Cardmon Pistachio Pancakes