Gluten Free Lemon Pecan Pancakes
Simple and fun to eat, these Lemon Pecan Pancakes also happen to be gluten and dairy free – and so good that syrup might be optional!
So, have you ever caught yourself thinking: “the-older-I-get-the-less-I-know”?
The reason I ask is that these days, more than ever before, I feel I am constantly reading, or I am being told something I did’t know before. My daughter thinks that “stuff” is constantly falling out of my noggin and so I forget that I used to know what I thought I didn’t – but, seriously, teenagers say the darnedest things – eh?! !
Yesterday I came to find out that the humble pancake (one of my all time favorite foods) was first made by the Ancient Greeks in the 5th century B.C.! The Ancient Greeks were said to have used wheat flour, olive oil, honey, and curdled milk, to make these early pancakes; which they referred to as “tēganitēs”. Unlike myself however, they ate their “tēganitēs” for breakfast – me, well, I have been known to eat mine for breakfast, lunch and/or dinner! 😆
Now, I do know that pancakes around the world are very different in taste and consistency. The Sri Lankan pancakes my mom makes are very different to the ones I make and enjoy. My mom makes her famously delicious pancakes with milk, flour, eggs, and oil and she stuffs them with a sweet coconut and cardamom mixture before rolling them up. These pancakes are a delicacy and definitely not eaten for lunch and dinner too!
However, when I first found out I was lactose intolerant, I abandoned eating my mom’s pancakes; and, even stopped making my own – that is, until I stumbled on Silk Soymilk! Silk Soymilk has been a delicious, gut friendly alternative for milk in my pancakes and with 8 grams of heart-healthy, plant-powered protein and a smooth delicious taste, it gives you plenty to love! Silk Soymilk also happens to be plant-based and naturally low in saturated fat, with no cholesterol!
I used Silk Soymilk to whip up these gluten free and dairy free, Lemon Pecan Pancakes – which were so good, we ate them without syrup! Care to give them a try them and see if you agree?
[Tweet “Gluten Free Lemon Pecan Pancakes #ILoveSilkSoy @lovemysilk @RunninSrilankan”]
Ingredients
- FOR THE PANCAKES:
- 1/2 cup brown rice flour
- 1/4 cup protein powder of your choice vanilla or unflavored
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1 egg
- juice and zest of one lemon
- 3/4 cup Silk Soymilk
- 1 teaspoon sugar
- 1/4 cup pecans
- FOR THE PECAN TOPPING
- 2 teaspoons olive oil
- 1/2 cup pecans
- 1/4 teaspoon cinnamon
- 1/4 teaspoon vanilla
- 1/2 lemon - juice and zest
- 2 tablespoons brown sugar
Instructions
- FOR THE PANCAKES
- Mix all the ingredients in a bowl
- Heat up a pan coated with olive oil on medium heat
- And ladle 2-3 tablespoonfuls of batter onto pan
- Let cook 3-4 minutes and flip and let cook on other side for about 2-3 minutes as well
- FOR THE PECAN TOPPING
- Add all the ingredients into the same pan that was used to make the pancakes in, and saute for about 5-7 minutes, or till the sugar starts to caramelized.
- Place on top of the pancakes and enjoy
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Glad you can enjoy pancakes again!!!
Every single day I realize how little I know – the joys of teenagers:)
Haha – me too Kim!
Your pancakes look awesome Shashi! Love that they are dairy and gluten free! Pinning!
Thanks so much Mira!
Yup, I’ll eat pancakes for any meal, too. More for dinner than breakfast, actually. What terrific pancakes these are! Definitely look like dinner to me. 🙂
My dad used to love pancakes for dinner more than breakfast too! Thanks so much KR!
Looking forward to trying these…and wondering if you’ll ever share your mom’s pancakes too. Those sounds amazing.
Katie – you know what – sharing my mom’s version is a great idea! I’d just have to tweak them to be GF so my daughter can enjoy them too – thanks so much for this idea for a future post!
I’ve never cooked with brown rice flour but these pancakes look so stunning!! I may have to have a breakfast for dinner night soon 🙂
Thanks Selena – Brown rice flour and white rice flour are staples – and such wonderful GF options to regular flour.
Shashi, these look absolutely incredible and I love my Silk too! It looks like we both had pancakes on the brain. Thanks for the history lesson 🙂
Sonali – great minds eh? 🙂
Thanks bunches btw!
Definitely a fan of pancakes at all times of the day! There’s never a bad time (or way) to eat them!
i second that, and love the lemon pecan touch. it’s like pecan pralines made love to a lemon bar! haha
Haha – now that’s one heck of a description Lindsay! 🙂
You said it Chris – and thanks again for including moi in your Blogroll v. 2.0 🙂
Ok, stop right there. I’m going to need those pancakes! Hand em on over, Shashi! Seriously, though, these look amazing. I’ve never thought about adding lemon to pancakes…but I bet it’s delicious. And then the maple syrup would go so well with it, too. Plus, pecans. Pecans and I have a secret love affair going on…as in, I eat all of them. Love this recipe!
As far as lil Shashi telling you stuff is falling out of your head? Well, just tell her that she better start picking up all of those nuggets of wisdom off of the floor. (And tell her to clean her room while she’s at it, too…hah!)
Haha – I took you upon your suggestion and she totally cleaned her room! 🙂 But, she said that that “stuff” might not be considered by all to be nuggets of wisdom!!! What the heck???? 🙂
Thanks so much David – I would love to hand them over to you via your mail lady – but, we know she has an appetite! 😉
Fluffy pancakes and crunchy nuts- a match made in heaven!
Haha – true true! 🙂
I totally did NOT know that the Greek’s first started making my beloved food! But, I have always LOVED Greek food, so now it just all makes sense!
Loving the lemon and pecan in these babies. I am thinking we need a pancake breakfast date STAT! Pinned!
Oooh Lady – I think a pancake breakfast date is a GREAT idea!!!! Thanks oodles lady – btw – are you going to BlogHer Food in Chicago?
Had no idea the Ancient Greeks were the first! Pancakes have been a long time favorite for all three meals 🙂 These look so decadent you wouldn’t even know they’re healthy. Love the GF factor too!
Thanks so much Alanna! These tasted pretty darn decadent too! 🙂
What is it about moms and pancakes, eh? My mom makes some buttermilk pancakes that I’ve never quite been able to replicate, despite using all the same ingredients. It’s just a mom’s touch 🙂 and I’m seriously loving the look of these, Shashi! I’ve never tried using rice flour or lemon juice in pancakes, but they look so wonderfully fluffy I could -die- <3
Haha – thanks Amanda!
I used to always think it was because my mom always measures in “dashes” and “pinches” … but I think you are right – definitely because of their special touch!
These pancakes! I love everything about them, but especially the pecan topping. Pinning!
Thanks Erin!
Those look delicious! Nothing like fresh pancakes to start the day 🙂 Love the lemon flavors in here!
Thanks so much June – and thank you for stopping by my blog 🙂
Beautiful pancakes! They look so delicious…
Cheers,
Rosa
Thanks so much Rosa!!! Hope alls well with ya…
I’m doing ok, thanks… Hope you are doing well too!
They look super! Naturally gluten free treats are the best. p.s what kind of protein did you use, whey, bean, pea or rice protein?
Thanks Angie! I used whey protein isolate in these pancakes.