Adding Greek yogurt, egg whites and pistachios to the traditional batter not only makes them light and fluffy, but filling too! With the added pistachios you will get an abundance of vitamins and minerals that help support your overall health. Pistachios also contain fiber which can help keep you satisfied throughout your morning.
Ingredients
Pancakes
⅓ Cup Plain Greek Yogurt
2 egg whites
¼ cup milk
¼ tsp. vanilla extract
½ cup + 1 tbsp. flour
½ tsp. baking soda
½ tsp. sugar
dash salt
dash of cinnamon
½ cup Setton Farms Pistachios, chopped finely
½ tbsp. butter, melted
Cranberry Syrup
1 and ¼ cup pure maple syrup
1 cup fresh cranberries
⅓ fresh lemon with skin
Instructions
For the Pancakes: In a small bowl, add pistachios and butter, set aside.
In a medium bowl, mix Greek yogurt, milk, vanilla extract and egg whites into a small bowl.
In separate bowl combine flour, baking soda, sugar, cinnamon & salt.
Combine and whisk till evenly mixed.
Fold in pistachio mixture.
Spray a non-stick skillet with cooking spray and place a scant ¼-cup batter onto skillet and cook until bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat , about 1-2 minutes on each side.
For the Syrup: Place all ingredients in a small saucepan, and bring to a simmer over medium heat. Let simmer 8 to 10 minutes, stirring occasionally, until berries pop. Serve warm.
Recipe by Fit Bottomed Girls at https://fitbottomedgirls.com/2017/01/pistachio-pancakes-cranberry-syrup/