We all love some good old fashioned pancakes. But I usually can’t justify all the butter and fat most recipes call for. So, this is my low fat version, with a twist!

I use oil instead of butter, discard the egg yolk, and sub a plant based milk for traditional milk. That cuts out alot of the fat, and guilt.

These pancakes are extra special, I added rose water for an east meets west type of breakfast. Sprinkle some pistachios on top, game on!

Rosewater Pistachio Pancake Recipe

Start Eating Organic

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Breakfast

Cuisine American

Servings 10 pancakes

Ingredients

  

• 1.5 cups all-purpose flour
• 3.5 tsp baking powder
• 1 tsp salt
• 1 tbsp honey
• 2 tsp rosewater
• 1.25 cups coconut milk
• 1 egg white
• 3 tbsp avocado oil (or other oil)
• 2 tbsp chopped or crushed pistachios

Instructions

 

• In a bowl, mix all the dry ingredients. 
• Make a well, add all the wet ingredients, and start mixing from the middle, incorporating the dry ingredients as you mix.
• Heat a pan, and pour a 1/4 cup at a time for each pancake. 
• Cook on one side until there are bubbles in the middle and they pop. Then, flip them over for another minute.
• Serve hot, with a drizzle of maple syrup, and a sprinkle of pistachios.

Tags: breakfast heart healthy low fat pancakes pistachio rose water vegetarian