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
- 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
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.