Jasmine Rose Almond Pancakes are a delightful twist on the classic breakfast favorite. These pancakes are infused with the floral essence of jasmine and rose, creating a fragrant and aromatic experience that is beautifully complemented by the nutty crunch of almonds. The batter is a blend of almond flour and all-purpose flour, ensuring a fluffy texture while adding nutritional benefits. The hint of floral notes makes these pancakes a unique treat, perfect for special occasions or a luxurious weekend brunch. People love them for their lightness and the subtle, enchanting flavors that make every bite a sensory delight. Topped with a drizzle of honey or a sprinkle of powdered sugar, these pancakes offer a taste of elegance that’s sure to impress.
Jasmine Rose Almond Pancakes
0 out of 5 stars (based on 0 reviews)

Cook Time
45 mins
Chef's Pick
Fresh Every Time
Serving
4 Persons
Categories :
Ingredients
- All Purpose Flour – 1 Cups
- Almond Flour – 0.5 Cups
- Baking Powder – 2 Tsp
- Salt – 0.5 Tsp
- Milk – 1.5 Cups
- Egg – 1 Piece
- Jasmine extract – 1 Tsp
- Rose Water – 1 Tsp
- Almonds – 0.25 Cups
- Butter – 2 Tbsp
Nutrition
Per Serving
350 Kcal
Calories
15 Grams
Total Fat
5 Grams
Saturated Fat
60 Mg
Cholesterol
350 Mg
Sodium
45 Grams
Total Carbohydrate
3 Grams
Dietary Fiber
8 Grams
Sugars
9 Grams
Protein
Directions
Step 1
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt.
Step 2
In another bowl, beat the egg and mix it with milk, jasmine extract, and rose water.
Step 3
Gradually add the wet ingredients to the dry ingredients, stirring until just combined.
Step 4
Fold in the chopped almonds, ensuring they are evenly distributed throughout the batter.
Step 5
Heat a non-stick skillet over medium heat and melt a small amount of butter.
Step 6
Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form and edges are set, then flip and cook until golden brown.
Step 7
Serve warm, topped with honey or powdered sugar, and enjoy the floral aroma and nutty crunch.
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