Breakfast, Desserts, Vegetarian

Rhubarb, Pistachio & Rose Pancakes

Cooking method:

Standard
  • Prep time: 2 mins
  • Total time: 31 mins
  • Skill easy
  • Serves 2 people

Rhubarb, Pistachio & Rose Pancakes

A deliciously light and fluffy pancake mixture.

Topped with the amazing combination of rhubarb and pistachios to make the perfect treat for a lazy morning brekkie!

Allergies

Tip: Allergy Advice

This dish contains the following allergens: Eggs, Nuts

Ingredients

  • 1 ripe banana
  • 2 whole eggs
  • 3/4 cup gluten free flour
  • 1 tsp baking powder
  • A dash vanilla extract
  • A pinch sea salt
  • 2 sticks rhubarb
  • 1 tbsp honey/agave
  • A handful chopped pistachios
  • A handful rose petals to garnish
  • For cooking coconut oil

Cooking mode

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Method

  • Step 1

    Preheat the oven to 180c

  • Step 2

    Chop the rhubarb into thirds and place these into a small baking dish, then drizzle with your sweetener. Pop this into the oven for around 20 minutes to bake – or until nice and soft

  • Step 3

    To make the pancake batter, in your Ninja blender combine the banana, eggs, vanilla, salt, baking powder and flour and blend until smooth and creamy

  • Step 4

    Heat a little coconut oil in a frying pan over medium heat, then pour in a little of the pancake mixture

  • Step 5

    Cook until bubbles start to appear on the surface, then flip and cook on the other side. Repeat this for all of the pancakes

  • Step 6

    Top your pancakes with a good dollop of yoghurt and some pieces of the cooked rhubarb. Sprinkle over some chopped pistachios, sweetener and rose petals, then dig in