Pancakes are a popular dish for brunch. However, they are usually made with dairy. Learn how to make vegan banana walnut pancakes from scratch.
Making a batch of vegan banana walnut pancakes are an easy and nutritious way to start your day. They are nutritious because the bananas have vitamin B6, potassium, fiber, and vitamin C. In addition, the walnuts in this recipe provides omega-3 fatty acids, which are essential for maintaining a healthy heart. These pancakes are light, fluffy, and fun to make. Even though this recipe is a vegan version, people who eat dairy will find them tasty and delicious.
Vegan Banana Walnut Pancake Recipe
Yield: 6 large pancakes or 12-15 small pancakes
Total prep time: 10 minutes
Total cooking time 15-20 minutes
Equipment:
- Two bowls (one for “buttermilk” and the other for mixing)
- 1 teaspoon
- 1 tablespoon
- Measuring cup
- Blender or food processor
- Mixing spoon
- Spatula
- Nonstick skillet or griddle
- Plate for pancakes
Ingredients:
- 1 ½ cups flour
- 1 ½ teaspoons of baking powder
- ¼ teaspoon salt
- ½ teaspoon baking soda
- ¼ cup sugar (optional)
- ½ teaspoon pumpkin pie spice
- 1 tablespoon vegetable oil
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 teaspoon vinegar
- 1 ½ cups of soy milk
- 5 medium sized bananas
- ¾ cup chopped walnuts
Instructions:
- Combine the soy milk and vinegar in a bowl. Stir and let the mixture sit for 5 minutes. This creates the “buttermilk” which makes the pancakes fluffy.
- Combine the flour, baking powder, baking soda, salt, pumpkin pie spice, and optional sugar into a bowl. Stir until properly mixed.
- Put three of the bananas, vegetable oil, vanilla extract, almond extract, and “buttermilk” into a blender or food processor. Puree or blend until smooth.
- Take the pureed banana mixture and combine it with the dry ingredients. Gently stir. Do not over stir or the pancakes will come out tough. The batter should not have any lumps.
- Turn on the stove to low to medium heat. After the nonstick skillet or griddle is warm, place the desired amount of batter into the pan.
- Cook each side for 1-3 minutes, depending on how large the pancakes are. They will be ready to turn over when you see bubbles on the surface of the pancake and the edges are a little brown. Repeat until all the pancakes are cooked.
- Take the remaining two bananas and cut into bite sized pieces. Place them on top of the pancakes.
- Sprinkle the chopped nuts on top of the pancakes.
Tips:
- You can use a fork mash the bananas if you don’t have a blender or food processor. Keep in mind that the texture of the pancakes will not be as smooth.
- The sugar is optional because some people like their pancakes to be a bit sweeter. If you want to determine weather or not to add sugar, combine all of the other ingredients and taste the batter before you start cooking.
- Any nut oil (walnut, almond, macadamia nut, etc) can replace the vegetable oil.
- Almond milk or rice milk can be used instead of soy milk.
- You can add the chopped nuts to the batter before you start cooking. Just reserve some of the nuts as a garnish.
The copyright of the article Vegan Banana Walnut Pancakes in Vegan/Raw Food is owned by Devon Bruce. Permission to republish Vegan Banana Walnut Pancakes in print or online must be granted by the author in writing.
 |
