Spring, Breakfast, Sweet

Almond, Orange & Cardamom Pancakes

These pancakes are a variation of my Ultimate American 'Buttermilk' Pancakes – I've added ground almonds to lighten the batter, which is infused with fragrant orange and cardamom, and a little almond extract to enhance the flavour. Although the extract is optional, it really is delicious!

Topped with juicy fresh orange slices, crunchy pistachios, and a simple cardamom and orange syrup, these are a delicious breakfast (or lunch, or dinnertime...) treat. Plus any leftover syrup can be put to good use in coffee, smoothies, or oatmeal, making it a win-win recipe.



Wet ingredients

1 cup plant-based milk

1 tbsp apple-cider vinegar or lemon juice

Zest of 1 orange

¼ tsp almond extract (optional)

1 tsp vanilla extract

Dry ingredients

1 cup self-raising or gluten-free flour

½ cup ground almonds

2 tsp baking powder

2 tbsp caster sugar (optional)

6 cardamom pods, seeds removed and ground

A good pinch of ground cinnamon

A good pinch of salt

For the cardamom and orange syrup

½ cup water

½ cup caster sugar

8 cardamom pods, bashed to open

2-3 pieces orange peel

To serve

Slices of fresh orange

Chopped pistachios

Cardamom and orange syrup


  1. Place the milk and apple-cider vinegar or lemon juice in a bowl, and allow it to sit for a few minutes. The milk will curdle slightly, creating vegan buttermilk. Add the rest of the wet ingredients, stir to combine, and set aside.
  2. Place all the dry ingredients into a bowl and mix together. Slowly add the wet ingredients into the dry and whisk together.
  3. Leave the mixture to stand for at least 5 mins, while you prepare your syrup.
  4. Place the syrup ingredients in a small pan and bring to a boil. Reduce to a simmer and cook for a few minutes, until the sugar is fully dissolved. Remove from the heat and set aside to cool, then strain before using.
  5. Once you're ready to cook your pancakes, heat a small drizzle of oil over a medium-high heat in a non-stick frying pan – make sure you don't add too much oil, as the pancakes will absorb it.
  6. Once the oil is hot, spoon in the pancake mixture, adding enough batter to make your preferred size of pancake – I like mine to be around 10-15cm in diameter. If you have room, you can cook 2-3 pancakes at a time.
  7. When the edges of the pancakes are beginning to dry and bubbles start appearing on the surface, flip them over.
  8. Cook for another 1-2 mins, then place the pancakes on a plate and keep them warm in a low oven while you cook the rest of the batter.
  9. When you're ready to serve, top the pancakes with orange slices, chopped pistachios, and a drizzle of syrup.

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