These lactose-free pistachio pancakes were born from a simple question: why throw away what is still delicious?
After preparing pistachio milk with Mylky, I found myself with the nuts’ leftovers – what in plant-based cooking is called pistachio okara. A part often considered waste, but that is actually still full of flavor and perfect for reuse.
The result is a 100% plant-based and naturally lactose-free recipe, designed for a simple yet nutritious breakfast or snack. In this case, the sweetness comes only from honey, with no added refined sugars, allowing the natural taste of pistachio to shine.
In this preparation, pistachio okara becomes the key ingredient of the batter: it makes the pancakes soft, fragrant, and naturally green, without the need for flavors or colorants.
If you don’t have the pistachio milk residue, no problem: in the FAQ, you’ll find an easy alternative using pistachio flour, so you can make these pancakes even without producing plant milk yourself. Also in the FAQ, you’ll find suggestions for completely vegan variants.
For other unique pancake recipes and tasty breakfasts, take a look at these links.
- Difficulty: Very Easy
- Cost: Affordable
- Rest time: 10 Minutes
- Preparation time: 15 Minutes
- Portions: 13 Pieces
- Cooking methods: Stovetop
- Cuisine: American
- Seasonality: All Seasons
Ingredients for Lactose-Free Pistachio Pancakes
For preparing these vegan pistachio pancakes, we will use two very special ingredients: pistachio milk and the leftovers from its production, also called pistachio okara.
Pistachio milk makes the batter creamy, fragrant, and naturally lactose-free, perfect for a light breakfast or snack. If you want to learn how to make it at home, all details are in the dedicated FAQ.
The leftovers, often considered “waste,” are actually rich in fiber and flavor: they make the pancakes soft, fragrant, and slightly green, maximizing the pistachio’s potential.
The other ingredients complete the batter, keeping it simple, light, and naturally sweet.
- 2 cups all-purpose flour
- 1 cup oz pistachios (milk)
- 5 oz pistachios okara (residue / okara)
- 2 teaspoons wildflower honey
- Half pod vanilla
- 1 pinch salt
- 1/2 packet baking powder
Tools for Making Lactose-Free Pistachio Pancakes
To make these pancakes, it’s very important to have a tool like Mylky that produces all kinds of plant-based drinks, from cereals or nuts, in a minute. If you want to know more, visit this link and using my discount code (which is on my Instagram page) will make it easier to produce plant milk on your own
- 2 Bowls
- 1 Whisk
- 1 Sifter
- 1 Ladle
- 1 Pan
- 1 Oil Spray
Steps
To start, sift the flour (I chose all-purpose, but whole wheat also works) and add half a packet of baking powder, also sifted. Mix the dry ingredients well until you get a homogeneous mixture.
In another bowl, pour the pistachio milk. Mine was made with Mylky, an innovative appliance that makes creamy and naturally lactose-free homemade plant-based drinks in a minute.
Add the two teaspoons of honey to the pistachio milk and mix well. If you prefer a sweeter taste, you can add a couple more teaspoons of honey or replace it with sugar: in the FAQ, you’ll find all the details on alternatives and quantities.
Now it’s time to add the pistachio processing residues. Before adding them to the milk, they should have lost most of their moisture and have a consistency similar to slightly moist flour, perfect for blending into the batter.
Mix the pistachio residues (okara) with the milk and honey, blending well until you get a homogeneous mixture.
Gradually add the flour and baking powder mixture, stirring continuously, so that the liquids absorb them gradually, and the batter remains smooth and homogeneous.
In the end, the mixture should have a liquid batter consistency, perfect for pouring into the pan. If it’s too thick (depends a lot on the flour type), add some pistachio milk to soften it; if it’s too liquid, incorporate a tablespoon of flour. Finish by adding a pinch of salt to enhance the flavors.
Heat a non-stick pan over medium heat and lightly spray some oil. Pour a ladleful of batter for each pancake and cover with a lid. Cook for 2-3 minutes until bubbles appear on the surface, then gently flip and cook for another 1-2 minutes on the other side, until golden brown. Repeat with remaining batter until finished. Stack to keep them warm.
The lactose-free pistachio pancakes are ready to be enjoyed. Their flavor is delicate and neutral, with only the natural taste of pistachio standing out. To make them sweeter, you can add aromas like vanilla or cinnamon, or choose a sweetener different from honey.
I’ve served them with pistachio cream, but they are also great with mixed berry jam or fresh fruit, for a tasty and colorful breakfast or snack.
FAQ (Questions and Answers)
How to make pistachio milk?
How do you prepare pistachio milk?
To make pistachio milk at home, you will need 125 g of shelled pistachios and 750 g of water.
Put the pistachios and water in Mylky, the appliance that prepares plant-based drinks in one minute.
Activate the program for plant milk: Mylky automatically blends and filters thanks to its built-in filter, separating the residues and obtaining a creamy and fragrant milk.
The filtered residues, called pistachio okara, can be reused in recipes like pancakes, avoiding waste.
The resulting pistachio milk is naturally lactose-free, delicate, and perfect for sweet preparations or drinking plain.
What if I don’t have Mylky to make pistachio milk?
If you don’t have Mylky, you can also make pistachio milk at home with a regular blender:
Add 125 g of shelled pistachios and 750 g of water to a powerful blender.
Blend until you get a smooth and creamy mixture.
Filter the milk using a fine mesh strainer, a cheesecloth, or a nut milk bag. This way, you separate the residues, obtaining a velvety milk.
The filtered residues (the pistachio okara) can be reused in the pancake recipe or other preparations, so nothing is wasted.Can I substitute pistachio okara?
If you don’t have the residues, you can use 50 g of pistachio flour. Check the batter’s consistency and adjust with a spoonful of plant milk if too thick.
Can I replace the honey in these lactose-free pancakes?
Yes, for 2 teaspoons of honey, you can use about 2 teaspoons of regular or brown sugar. Alternatively, you can use maple syrup or agave syrup.
How to store pistachio pancakes?
At room temperature: 1 day in an airtight container.
In the fridge: 2-3 days in a closed container; slightly warm before serving.
Freezing: up to 1 month, separated with parchment paper; thaw at room temperature or warm in a pan.How to make these pistachio pancakes vegan?
To turn this recipe vegan, replace the honey with a plant-based syrup, like maple syrup or agave syrup. All the other ingredients are already plant-based, so this simple substitution makes the recipe completely vegan.
