GLUTEN FREE ROSE PISTACHIO PANCAKES
SWEET + FLORAL.
Perfect for, whenever.
TOP THIS BEAUTY WITH ROSE PETALS, FRESH RASPBERRIES, CRUSHED PISTACHIO AND SOME SYRUP, AND YOU’LL BE THE QUEEN OR KING OF THE BREAKFAST PARTY.
Serving Size: 3-4
1 ¼ cup gluten free all purpose flour (Bob’s Red Mill is my favorite)
A pinch of pink salt
1 tablespoon honey (local is best)
3 tablespoons crushed pistachios (raw is best)
½ teaspoon rose water
2 egg whites
¾ cup warm water
Mix flour, salt and pistachios into a bowl
Mix honey, rose water, egg whites and warm water into a separate bowl
Combine wet and dry ingredients
Slowly pour disc size drops onto a pre-heated pan (with butter) and once underside is cooked, flip to cook the opposite side
Transfer to a plate, top it off with some more crushed pistachios and rose petals, pour on some syrup and voila!