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!
- Contains Eggs
- Contains 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
Instructions
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