Vegan Banana Walnut Pancakes

This easy to make Vegan Banana Walnut Pancake recipe features both banana purée and banana slices for maximum banana flavor. Walnuts add an earthy complexity. Top these vegan pancakes with a touch of almond butter, fruit and/or real maple syrup.

Proper cooking surface temperature is key

In order for your pancakes to cook to perfection, it's essential that your cooking surfaces reach the proper cooking temperature (about 375F or 191C). This will ensure your pancakes don't stick and are cooked through consistently with slight browning but no burning. If your pancakes are sticking it's almost always because your cooking surface isn't hot enough. I recommend turning on the heat under your cooking surfaces as soon as you walk into the kitchen to make your pancakes so everything gets a chance to heat up, un-oiled. Most cast iron griddles, skillets and electric griddles have lots of metal to disperse the heat so they need extra time to reach their proper cooking temperature.

Find more Banana recipes on Veganbaking.net

Vegan Banana Walnut Pancake Recipe

2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt

¼ cup vegetable oil

1 cup banana purée (about 3 bananas)
¾ cup chopped walnuts

1 banana, sliced

1) Curdle the non-dairy milk

In a medium bowl, whisk together the non-dairy milk, apple cider vinegar and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.

2) Whisk together the dry ingredients

In a large bowl whisk together the whole wheat flour, all-purpose flour, oat bran, baking powder, nutmeg, cinnamon, baking soda and salt.

3) Prepare your bananas

Mash enough peeled bananas with a fork to make 1 cup of banana purée. Peel and slice one additional banana and set it aside.

4) Prepare the pancake batter

Whisk the vegetable oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the banana purée and chopped walnuts.

5) Bake your vegan pancakes to perfection

Grease a griddle or a large iron skillet with canola or a similar heat-tolerant oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster. This recipe makes about 12 Vegan Banana Walnut Pancakes.