Iranian Saffron & Pistachio Rose Protein Pancakes
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesultraExpensiveiranianSaffronpistachiorosepersianLuxurygourmetDessertBreakfast
Nutrition (per serving)
500Calories
52 gProtein
36 gCarbs
20 gFat
8 gSugar
390 mgSalt
Ingredients
- 2 scoops (~60g) Vanilla whey isolate
- 6 large Egg whites
- ⅓ cup (~35g) Almond flour
- generous pinch (~30 threads in 1 tbsp warm milk) Premium Iranian saffron threads (soaked)
- ¼ cup + extra for topping Finely ground pistachios
- 1 tsp Rose water (food-grade)
- 1 tsp Baking powder
- ¼–⅓ cup Unsweetened almond milk
- 1–2 tbsp for garnish Edible dried rose petals
- tiny pinch Salt
Method
- Soak saffron in warm almond milk for 15 minutes to release color and aroma.
- Whip egg whites to stiff peaks. Set aside.
- In a bowl, mix protein powder, almond flour, ground pistachios, baking powder, and salt.
- Add egg whites, rose water, saffron milk (including threads), and remaining almond milk. Fold gently to combine without deflating whites.
- Let batter rest 5–10 minutes.
- Heat non-stick pan on lowest heat. Lightly grease.
- Scoop tall mounds (~⅓ cup) per pancake. Cover pan and cook 4–6 minutes until top is almost set.
- Flip very carefully and cook 3–4 minutes more until golden and risen.
- Serve dusted with powdered sweetener, scattered pistachios and rose petals, and optional rose water syrup (sweetener + rose water + water).
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