Breakfast Vegetarian

Healthy Rosewater & Pistachio Pancakes Recipe


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

Course: Breakfast
Cuisine: American
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 10 pancakes
Author: Start Eating Organic


  • 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


  1. In a bowl, mix all the dry ingredients. 

  2. Make a well, add all the wet ingredients, and start mixing from the middle, incorporating the dry ingredients as you mix.

  3. Heat a pan, and pour a 1/4 cup at a time for each pancake. 

  4. Cook on one side until there are bubbles in the middle and they pop. Then, flip them over for another minute.

  5. Serve hot, with a drizzle of maple syrup, and a sprinkle of pistachios.

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