Banana Pancakes With Pistachios And Ice Cream – a delicious recipe with pistachios, flour, brown sugar, buttermilk, eggs, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place the pistachios in a food processor. Pulse until fine crumbs. Set aside.
2
Sift the flour into a large bowl. Add the brown sugar, buttermilk and eggs and mix until combined and smooth.
3
Heat a small nonstick skillet on medium heat. Brush with a little butter. For each pancake, pour 1/4 cup of batter into the pan. Spread to a 4 1/2-inch round. Cook for 1 min. Place 4-5 slices of banana on top and cook for a further 1 min, until bubbles appear on the surface. Turn and cook for 2-3 mins until golden brown and cooked through. Transfer to a plate. Cover with foil to keep warm. Repeat with the remaining butter and batter to make 12 pancakes.
4
Stack 2 pancakes on each serving plate. Top with small scoops of ice cream. Serve sprinkled with the pistachio crumbs and drizzled with maple syrup.
1085
kcal
Calories
83
g
Fat
75
g
Carbs
14
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 2/3 cup unsalted shelled pistachios, 2 cups self-rising flour, 1/3 cup firmly packed brown sugar, 1 1/2 cups buttermilk, and more.
Yes, Banana Pancakes With Pistachios And Ice Cream falls under the Breakfast category and is a great choice for this type of meal.
Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
