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Rambutan & Saffron Rose Protein Pancakes

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesultraExpensiverambutansaffronroseexoticFruitLuxurypersianTropicalFusion
Rambutan & Saffron Rose Protein Pancakes

Nutrition (per serving)

520Calories
54 gProtein
40 gCarbs
18 gFat
10 gSugar
400 mgSalt

Ingredients

  • 2 scoops (~60g) Vanilla whey isolate
  • 6 large Egg whites
  • ⅓ cup (~35g) Almond flour
  • from 8–10 fruits Fresh rambutan (peeled & pitted)
  • generous pinch in 1 tbsp warm milk Premium Iranian saffron (soaked)
  • 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

  1. Soak saffron in warm almond milk for 15 minutes.
  2. Whip egg whites to stiff peaks. Set aside.
  3. In a bowl, mix protein powder, almond flour, baking powder, and salt.
  4. Add egg whites, rose water, saffron milk (including threads), and remaining almond milk. Fold gently to combine without deflating whites.
  5. Gently fold in peeled rambutan pieces.
  6. Let batter rest 5–10 minutes.
  7. Heat non-stick pan on lowest heat. Lightly grease.
  8. Scoop tall mounds (~⅓ cup) per pancake. Cover pan and cook 4–6 minutes until top is almost set.
  9. Flip very carefully and cook 3–4 minutes more until golden and risen.
  10. Serve dusted with powdered sweetener, scattered rose petals and extra rambutan, and optional rose water syrup.

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General fitness and nutrition information, not medical advice. Check with a qualified professional before starting a new exercise or diet plan, especially if you have an injury or health condition.