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

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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

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.

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