Add the raw pistachios to a food processor. Pulse until the pistachios have a flour-like consistency (usually 4 to 5 quick pulses). Be careful not to over-process them.

Transfer the ground pistachios to a large bowl. To the bowl, add in the baking powder, salt, coves, cardamom, and sweetener. Mix everything together until the dry ingredients are evenly distributed.

Add the wet ingredients: the almond milk, eggs, and almond extract, to the dry ingredients. Mix until the ingredients are combined and you have a thick pancake batter.

Place a skillet over low to medium heat—somewhere between the medium and low mark. I use a gas stove and I have found that this is the perfect temperature to cook these pistachio pancakes. Any higher and I have had pancakes that were burnt outside and not cooked on the inside.

Add a little oil to the pan.

Add about 2–3 spoonfuls of batter to the pan for each pancake.

Cover the pan and cook for a couple of minutes. Around this time, small bubbles form.

Uncover the pan and carefully flip the pancake. Cover the pan again and cook for another 2 minutes.

Continue until all the batter has been used.

Serve the pancakes warm or at room temperature with your favorite toppings.