• Lara Flanagan

Pancakes with Rose Petal Cream

I woke up this morning craving pancakes. I recently acquired a bottle of Rose Petal Vinegar – supplied by Premier Meats in Tenterfield and created by Lirah Vinegar on the Granite Belt. I am good friends of the Butcher’s Wife and she had recommended it. I love saying that. The vegan and the Butcher's Wife.

I first tasted it last night and it made me happy. It was absolutely divine, and I thought it would go perfectly with these delicious fluffy pancakes. Weekends are made for pancakes.

The combination of pancakes rose petal marinated strawberries and rose petal cream was heavenly. My little bubble is such a happy place.

Pancakes with Rose Petal Cream

Rose Petal Cream

1 cup cashew nuts – raw, soaked for at least 4 hours

½ cup almond milk

3 tablespoons rose petal vinegar

Marinated Strawberries

1 punnet of strawberries

2 tablespoons of Rose Petal Vinegar

Slice the strawberries and place in a bowl with the Rose Petal Vinegar.

Toss with a fork until combined.

Allow to marinate for 30 minutes


Serves 4

2 cups whole wheat flour

2 Tablespoons baking powder

¼ teaspoon salt

2 cups almond milk

4 tablespoons olive oil

4 tablespoons maple syrup

2 teaspoon rose petal vinegar

Bit of oil to lightly grease pan

Mix all ingredients until a smooth batter, try not to over mix. Let sit for 10 minutes.

Heat pan to medium heat and then put ¼ cup measure onto fry pan.

When bubbles appear usually time to flip the pancakes over and can be golden brown.

Serve with Maple Syrup, Marinated Strawberries and Blueberries, Rose Petal Cream and Rose Petal Vinegar.

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