Recipe: Gluten-Free Pecan Pancakes with Strawberries

by JJ Virgin on February 22, 2017

These thin, crepe-like pancakes are light, nutty, and delicious. If you’re looking for a sweet breakfast treat without the sugar impact, search no further!

The addition of protein shake powder and pecans makes these more energizing than traditional pancakes and eliminates the mid-morning carb crash. I like to enjoy mine with a side serving of chicken breakfast sausage or bacon for additional protein.

Gluten-Free Pecan Pancakes with Strawberries is the next recipe in our Breakfast In Bed menu, joining the Peach-Berry Bliss Protein Shake; Espresso-Almond Shake; and Bacon and Mushroom Sweet Potato Hash.

Gluten-Free Pecan Pancakes with Strawberries


February 22, 2017

This elegant dish makes the perfect recipe for a luxurious breakfast in bed or brunch with friends. Gluten-free, dairy-free, and absolutely delicious!

Virgin Diet compliant: Cycles 1, 2, and 3
Sugar Impact Diet compliant: Cycles 1 and 3

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 2 Servings



1 cup strawberries, sliced**

1 small orange, peeled, sectioned, and coarsely chopped

1/4 tsp stevia extract


1/3 cup Bob's Red Mill Gluten-Free All-Purpose Baking Flour

1 1/2 scoops Vanilla JJ Virgin All-In-One Protein Shake powder*

2 tbsp arrowroot

1/2 tsp aluminum-free baking powder

1/4 tsp baking soda

1/2 tsp stevia extract

2 tbsp finely chopped pecans

3/4 cup unsweetened coconut milk (such as So Delicious)

1/2 tsp vanilla extract

2 tsp coconut oil


1Combine the strawberries, orange, and stevia extract in a bowl; let stand for at least 15 minutes or refrigerate for up to 2 hours.

2Sift the baking flour, protein powder, arrowroot, baking powder, baking soda, and stevia extract through a wire strainer into a medium bowl; add the pecans and whisk to mix.

3Combine the coconut milk and vanilla extract in a separate bowl. Pour the wet ingredients into the dry and stir with a rubber spatula until just moistened.

4Heat a large nonstick skillet over medium heat. Add 1 teaspoon of the coconut oil and swirl to coat.

5Cook 4 pancakes at a time; for each, spoon 2 slightly rounded tablespoons into the pan and spread into a thin 3-inch-diameter pancake. Cook until the tops of the pancakes have some bubbles and the bottoms are golden, about 3 minutes. Turn and cook 3 minutes longer, or until golden brown and cooked through.

6 Repeat with the remaining oil and batter. Serve topped with the fruit mixture.

*Want to know more about Vanilla JJ Virgin All-In-One Protein Shake powder? Check out to see product details and protein shake FAQs, available in your choice of Plant-Based or Paleo-Inspired protein.

**If you’re in Cycle 2 of the Sugar impact Diet, wait to make this recipe because it contains fruit.

This recipe is part of the Breakfast In Bed menu, with a Peach-Berry Bliss Protein Shake; an Espresso-Almond Shake; Gluten-Free Pecan Pancakes with Strawberries; and Bacon and Mushroom Sweet Potato Hash. Check out the Breakfast In Bed Menu and Guide for links to all the recipes, plus more handy tips and tricks for the perfect breakfast in bed.

Originally published in The Virgin Diet Cookbook, Grand Central Life & Style, 2014

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Nutrition Facts

Sodium356 mg
Protein12 grams
Total Fat12 grams
Saturated Fat3 grams
Total Carbohydrates40 grams
Dietary Fiber8 grams

Coming soon: more recipes that are perfect for breakfast in bed, plus fun tips and ideas to treat your special someone (or yourself)!

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