This dish contains the following allergens: Eggs, Tree Nuts
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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
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
Utensils
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
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
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
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
Step 3 of 6
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
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
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
Step 4 of 6
Heat a little coconut oil in a frying pan over medium heat, then pour in a little of the pancake mixture
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
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
Step 5 of 6
Cook until bubbles start to appear on the surface, then flip and cook on the other side. Repeat this for all of the pancakes
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
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
Step 6 of 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
