Pistachio Pancakes with Honey and Orange


Serves 1

  • 50g shelled pistachios
  • 20g rolled oats
  • ¼ tsp baking powder
  • ¼ tsp mixed spice
  • 1 pinch salt
  • 2 egg whites
  • 1 tsp honey
  • 1 tsp coconut oil
  • 100g yoghurt, such as greek, natural, soya
  • 70g raspberries
  • 1 orange, zest


Put the pistachios into a food processor and blend to a fine powder. Add the oats and blend again until fine. Add the baking powder, mixed spice, salt, egg whites and honey and blend again until a smooth batter forms.

Heat the oil in a non-stick frying pan over a medium heat and drop in large spoonfuls of the batter. Fry for 2-3 minutes then flip and cook for a further 2-3 minutes until golden and risen. Repeat with any leftover batter.

Stack up the pancakes and serve with the yoghurt, raspberries and orange zest.


You can use the same amount of low-fat or fat-free yoghurt if preferred.

A banging recipe from The Body Coach app!

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