Name: Pancakes with clementine syrup & pistachios
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 75 grams wholemeal spelt flour (or wholemeal flour); 1 medium egg (or flax egg); 150 ml whole milk (or unsweetened almond, soy or coconut milk); ½ teaspoon vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon ground ginger; ⅛ teaspoon ground nutmeg; 1 large clementine (juice and zest); 25 grams xylitol or erythritol sweetener; 30 ml cold water; 1 teaspoon butter (or plant-based margarine); 100 grams pistachios (unsalted and shelled); ½ medium clementine (peeled and sliced)

Pancakes with clementine syrup & pistachios | Gestational Diabetes UK

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Wholemeal spelt flour pancakes with clementine syrup and pistachios make the perfect winters morning breakfast, especially if you fancy something fresh and sweet!

Vegan Tweaks

To make these pancakes vegan, you can use almond, soy or coconut milk and a flax egg to replace the egg.

Add 1 tbsp of milled (ground) flaxseed to 2½ tbsp of recently boiled but cooling water to make a flax egg. Stir well and allow to rest for 15 minutes. This will cause the flaxseed to swell and become gelatinous.

Pancakes with clementine syrup & pistachios

Pancakes with clementine syrup & pistachios | Gestational Diabetes UK

5 from 1 vote

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Course: Breakfasts

Cuisine: British

Diet: Diabetic, Vegan, Vegetarian

Keyword: pancakes

Free or Subscription Recipe: Free Recipe

Free from: coconut, dairy, eggs

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: servings

Calories: 535kcal

Author: Jo Paterson

Ingredients

For the pancakes

75 grams wholemeal spelt flour or wholemeal flour
1 medium egg or flax egg
150 ml whole milk or unsweetened almond, soy or coconut milk
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
⅛ teaspoon ground nutmeg

For the clementine syrup

1 large clementine juice and zest
25 grams xylitol or erythritol sweetener
30 ml cold water
1 teaspoon butter or plant-based margarine

For the garnish

100 grams pistachios unsalted and shelled
½ medium clementine peeled and sliced

Instructions

To make the clementine syrup

Zest (finely grate the zest) from one clementine, then cut in half and juice. Add the juice, zest, sweetener, water and butter/margarine into a saucepan and bring to a boil. Reduce the heat and simmer for 5 minutes, or until thickened slightly into a syrup NOTE: This syrup will thicken more once cooled

To make the pancakes

Add the spelt flour, ground cinnamon, nutmeg & ginger into a bowl. Make a hole in the middle of the flour and add the egg/flax egg and vanilla. Mix ingredients into a smooth paste. Add a splash of milk, mix, then keep adding the milk bit by bit, mixing well until you have a well combined runny batter that would coat the back of a spoon
Wipe some oil around a frying pan on a piece of kitchen towel, then heat on a moderate heat. Once hot, ladle the batter into the pan and tilt the pan around to spread the batter evenly
*Remember, thin pancakes will be better to tolerate. After 30 – 60 secs, you will be able to flip the pancake to brown on the other side
Peel another clementine, then slice
place the pancakes on a plate, top with slices of clementine, pistachios and drizzle with clememtine syrup. Dot with more butter or margarine if desired

Notes

This recipe may be difficult for some to tolerate due to the use of clementine and flour together. If you are concerned about tolerating this recipe, add pistachios and serve with yoghurt or cream to help pair the carbs even more.

SWEETENERS

NOTE: For the best outcomes with this recipe, it is best to use the recommended ingredients in the quantities stated.

Nutrition