Breakfast, Desserts, Vegetarian
Rhubarb, Pistachio & Rose Pancakes
Recipe by Charlotte Roberts
Tip: Cooking Mode
Try our super simple cooking mode. Ideal when you’re busy running around the kitchen
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!
Utensils required
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
When entering cooking mode - We will enable your screen to stay ‘always on’ to avoid any unnecessary interruptions whilst you cook!
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
