Pancakes with clementine syrup & pistachios

Pancakes with clementine syrup & pistachios | Gestational Diabetes UK
Pancakes with clementine syrup & pistachios

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.

To make a flax egg, add 1 tbsp of milled (ground) flaxseed to 2½ tbsp of recently boiled but cooling water. 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

Pancakes with clementine syrup & pistachios | Gestational Diabetes UK
No ratings yet
Print Pin
Course: Breakfasts
Cuisine: British
Diet: Diabetic, Vegan, Vegetarian
Keyword: pancakes
Free or Membership Recipe: Free Recipe
Free from: coconut, dairy, eggs
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2 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 tsp vanilla extract
  • ½ tsp ground cinnamon
  • ¼ tsp ground ginger
  • tsp ground nutmeg

For the clementine syrup

  • 1 large clementine juice and zest
  • 25 grams xylitol or erythritol sweetener
  • 30 ml cold water
  • 1 tsp 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 have concerns over tolerating this recipe, add additional pistachios and serve with yoghurt or cream to help pair the carbs even more.
SWEETENERS
The brand of xylitol that I use and is most widely available in larger supermarkets is Total Sweet. To find a local stockist, please check this link. It is important to note that xylitol, although a natural sweetener, is highly toxic to dogs, so no sharing your GD treats with your furry friends!
Total Sweet xylitol natural sweetener packaging
The brand of erythritol I use is NKD Living powdered erythritol, however, you can use xylitol if you prefer. If you suffer from IBS you may find that you need to use erythritol instead of xylitol as it may trigger gastric symptoms.
For the best outcomes with this recipe, it is best to use the ingredients recommended and in the quantities stated.

Nutrition

Calories: 535kcal | Carbohydrates: 48g | Protein: 20g | Fat: 31g | of which saturates: 6g | Fibre: 11g | of which sugars: 13g