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Our guests love these pancakes, and so do we! These guest favorite lemon pecan pancakes happen to satisfy even our vegan guests’ taste buds, and no one feels they are missing a thing.

Note: We will make the effort to meet your dietary needs—vegetarian, gluten-free, and low-carb, etc.— without sacrificing flavor or quality. Let us know of any special food requirements or restrictions when you book your stay.

Three pancakes overlapping on red plate. Topped with two raspberries and whipped cream. Green hills in background.

Prep Time: 10 Minutes
Cook Time: 15 Minutes
Total Time: 25 Minutes
Servings: 12 pancakes

Ingredients:

  • 1 ¼ Cups of Flour
  • 1 Cup Soy Milk
  • ¼ Cup Sugar
  • ¼ cup Pecans
  • ¼ Cup Fresh Lemon Juice and Lemon Zest
  • 2 Teaspoons Baking Powder
  • ¾ Cup Berries
  • 1 Tablespoon Oil
  • 1 Teaspoon Vanilla

Instructions:

  1. Mix together the soy milk, lemon juice with zest, oil, and vanilla. Set aside.

  2. In a separate bowl combine flour, sugar, pecans, berries, and baking powder.

  3. When you are ready to cook the pancakes, combine the wet and dry ingredients.

  4. and vanilla. Set aside.

  5. In a separate bowl combine the flour, sugar, pecans, berries, and baking powder.

  6. When you are ready to cook the pancakes, combine the wet and dry ingredients. Spoon or pour 1/4 C mixture on a hot griddle. Cook until you see bubbles; then flip to cook the other side. Serve hot.
    Enjoy!

Recipe Cuisine: American