For the Sugar

1. Preheat the oven to 170 degrees F. In a medium bowl, mix together the sugar, rose water and rose wine.
2. Spread sugar on a baking sheet covered with parchment paper.
3. Dry the sugar in the oven for 40-45 minutes, stirring every 10 minutes or so, until the sugar is dried.
4. Allow sugar to cool completely and store sugar in an airtight container.
5. When you are ready to use the sugar, transfer some to a mortar & pestle to break the sugar down into smaller granules.

For the Pancakes.

1. In a medium bowl, whisk together the flour, sugar, baking powder, and salt and set aside.
2. In a separate bowl, mix together the prepared vegan eggs, almond milk, coconut oil, vanilla, and maple syrup.
3. Pour the wet mixture into the dry ingredients and whisk until combined.
4. Grease up a griddle or cast-iron skillet with vegetable oil. (Tip: Test if the oil is hot enough by sprinkling a few drops of water. If the bubbles skitter around, the heat is just right. With every new batch of pancakes, you want to add a quarter-size worth of oil to the pan to keep the pancakes from sticking to the skillet.)
5. Take a 1/3 measuring cup and carefully pour batter onto the hot griddle or pan. Cook pancakes until golden brown around the edges and tiny little bubbles begin forming on top. Carefully flip pancakes with a spatula and cook until the other side is golden brown as well, about one minute or so.
6. Keep warm by layering them on a plate in between paper towels.
7. Serve immediately.