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  • Writer's pictureSasha

Ginger Oat Pancakes with Whipped Maple Orange Butter and Caramelised Pistachios

Soft and fluffy ginger pancakes made from gluten-free oats, topped with rich and decadent whipped butter and extra crunchy pistachios that have been caramelised to perfection. This is the ULTIMATE brunch recipe you won't be able to get enough of!

When it comes to brunching, we do things a little differently around here! I love to experiment with different flavours, textures and ingredients and when it works out, well, we end up with dishes like this! These pancakes are like no other and when paired with the distinct maple and zesty tones of the whipped butter and the sweet and salty caramelised pistachios, create an experience with every bite.

Whipping the butter

In my opinion, this dish is not complete without the whipped butter. Although it adds a little more time to the process, it also makes the dish a whole lot more exciting, especially when combined with maple syrup and orange zest. The only way I can describe it is that it's like biting into a sweet buttery stick with it... I promise you it will be worth it!

Whipped butter is super easy to make. For this recipe, all you need is some good quality, real butter (I always recommend Kerrygold), a few teaspoons of milk (I used Plenish almond milk), maple syrup, ground cinnamon, orange zest and an electric whisk or stand mixer with a whisk attachment.

Room temperature or cold butter?

Generally, it's recommended that you allow your butter to reach room temperature before whipping it (leave it out for around 30 minutes), however, there's something about eating warm pancakes with cold butter that I can't resist so I use butter that has come straight out of the fridge. This is completely up to you! Either choice will result in a light and fluffy whipped butter.

Sweet or salty?

Again, this is completely up to you. I personally love incorporating a little saltiness into my sweet dishes so I used salted butter for this recipe but it all depends on your personal preference!


This butter can be stored in the fridge for up to 2 weeks and can also be frozen for up to 3 months.

Caramelising the pistachios

Another step I don't recommend skipping as it makes alllll the difference! Caramelising the pistachios is easy and requires only a few ingredients: whole pistachios, coconut oil, coconut sugar and a pinch of salt. If you don't like pistachios, you could also try using pecans, walnuts or almonds.

I used coconut sugar to keep the dish refined-sugar-free but I also I think it adds a greater depth of caramel flavour to the pistachios. You can, however, use a sugar of your choice though I recommend using brown sugar if you do.

Two important steps to caramelise the pistachios:

1. Ensure you are continuously stirring

2. Remove from the heat as soon as the pistachios begin to turn golden and continue stirring so that they are well coated and the caramel hardens. Sugar burns incredibly fast so it's important you're paying full attention and remove them from the heat at the right time. The moment the caramel hardens, you need to transfer the pistachios to a tray or plate lined with parchment paper, ensuring they are all separated as they will clump together easily.


Ginger Oat Pancakes with Whipped Maple Orange Butter and Caramelised Pistachios

Makes: 12-14 pancakes

Prep time: 15 minutes

Total time: 35 minutes


Ginger pancakes

300g gluten-free oats, blended into a fine flour

1 tsp baking powder

1 tbsp ground ginger

1 tsp fresh or ground nutmeg

1/2 tsp ground cinnamon

1 tbsp coconut sugar

Pinch of salt

400ml almond milk

2 tsp agave syrup (optional)

2 eggs

1 tsp fresh ginger, grated

Butter to fry

Caramelised pistachios

30g pistachios

1 tsp coconut oil

1 tbsp coconut sugar

Pinch of salt

Whipped maple orange butter

130g butter, cut into cubes

1 ½ tsp almond milk

Zest of ½ an orange

¼ tsp cinnamon

2 tsp maple syrup


1. Let's start by caramelising the pistachios. Heat the coconut oil in a pan and then add pistachios, sugar and salt. Stir continuously until the sugar turns into caramel and remove from the heat as it begins to turn golden. Continue stirring until pistachios are fully coated and as soon as they start to harden, immediately transfer to a tray or plate lined with parchment paper. They will stick together very easily so ensure they are separated. Leave to cool.

2. For the whipped maple orange butter, add all ingredients to a bowl or stand mixer and beat for around 2 minutes on a medium speed. Scrape down the sides with a spatula and then continue to beat for another 2-3 minutes until light, fluffy and fragrant. Leave to rest while you make the pancakes.

3. In a mixing bowl, use a whisk to mix together all the dry ingredients. In a separate bowl or jug, mix together the almond milk, agave syrup, milk, eggs and freshly grated ginger. Pour the wet mixture into the flour mixture and whisk until you have a smooth batter.

4. Add 1 tsp of butter to a pan and swirl to coat. Add the batter to the pan and cook until bubbles appear on the surface and the bottoms are golden-brown (around 2-3 minutes). Carefully flip the pancakes and continue to cook on the other side for another 2-3 minutes or until golden-brown. Repeat with the remaining batter, remembering to add more butter to the pan for each batch.

5. Transfer to a plate and serve with the whipped butter and caramelised pistachios.



These pancakes can be refrigerated in an airtight container for up to 3 days.


I hope you love this recipe!



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