GLUTEN FREE ROSE PISTACHIO PANCAKES

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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

INGREDIENTS

  • 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

INSTRUCTIONS

  • 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!

 
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