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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This conversation is sponsored by Silk. The opinions and text are all mine.
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I always thought pancakes originated in the USA. Who knew the Greeks were eating them all those centuries ago! Your lemon pancakes look amazing xx
Love the addition of protein powder, always good to have more. Great recipe.
I definitely feel like the older I get the less I know! And I had no idea about the origin of pancakes, but these look really delicious! I love the pecan topping…
I love my silk too, have a lot of them. Sashi, you don’t have to do anything, just make me your pancakes morning, noon and for dinner when I visit you. I’ll be a happy camper. Your pictures and food almost jump out of the screen. It’s so so good.
You know I’m gonna pin this.
These look good! Dave just had a crepe for an after lunch treat 🙂
I think rice flour is one of the best to make GF treats. Love the combination of flavors in these pancakes. The pics made me hungry — AGAIN! 🙂 Please, send me some, Shashi!
You said the two magic words Shashi: gluten-free and pancakes. I could gobble up these boys in no time flat!
Two of my favorite foods: pancakes and pecans! Looks delicious 😀
I’ve never tried a pecan topping on pancakes before! Definitely inspired to do so next time I make a stack of pancakes! Thanks for the idea Shashi.
Silk is wonderful! I used to down that like nobody’s business back when I was living in dorms for college (I was so happy that they had it there! 😛 ). Pancakes are also all sorts of wonderful–I can’t wait to try making these! (Love that there’s added protein in em’! <3 )
I could’nt agree more “Pancakes are also all sorts of wonderful” indeed!!! 🙂 Thanks Farrah!
Ooh, that was a great lesson in history 😉 I would honestly eat these pancakes any time of day, really. I’m also a huge fan of Silk–great recipe this week! Love it and totally keeping it to share next week during my Friday roundup!!
Aww shucks, thanks so very much Ala! xx
I’ve had pecans ON my pancakes before but never inside the beauties. These look very fluffy for gluten free. Love it!
Thanks Maureen!
I’ve never had lemons and pecans together, but they’re two of my fave flavors! Love this… so yum 🙂
Thanks bunches Medha!
Your pancakes are so fluffy and perfect! Love the pecan topping!
Thanks Ashley!
What a great pancake combo!
Thanks Rebecca!
Yumm-o! These look heavenly. I’m always so impressed when I see from scratch pancake recipes (it’s so tempting for me to use the premade mixes). Will have to try my hand at your recipe! Also- wonderful blog, glad I had the opportunity to check yours out!
Thanks Swati – so glad I had the opportunity to check yours out too! Your recipes are incredible – how bout I send you some pancakes and you send me some Shrimp Fideuà? 🙂