Saffron & Rose Petal Protein Pancakes

Name: Saffron & Rose Petal Protein Pancakes
Ingredients: 2 scoops (~60g) Vanilla whey isolate; 6 large Egg whites; ⅓ cup (~35g) Almond flour; generous pinch (~20 threads) Saffron threads (soaked in 1 tbsp warm milk); 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

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipesexpensivefancysaffronrosepersianInspiredluxuryDessertBreakfast

Nutrition (per serving)

480Calories

52 gProtein

36 gCarbs

16 gFat

8 gSugar

390 mgSalt

Ingredients

2 scoops (~60g) Vanilla whey isolate
6 large Egg whites
⅓ cup (~35g) Almond flour
generous pinch (~20 threads) Saffron threads (soaked in 1 tbsp warm milk)
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 threads in 1 tbsp warm almond milk for 10 minutes to bloom color and flavor.
Whip egg whites to stiff peaks. Set aside.
In a bowl, mix protein powder, almond flour, 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 edible rose petals, and optional rose water syrup (sweetener + rose water + water).