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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 126.6
  • Total Fat: 5.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 23.6 mg
  • Total Carbs: 18.8 g
  • Dietary Fiber: 3.0 g
  • Protein: 3.2 g

View full nutritional breakdown of Vegan Banana Walnut Pancakes calories by ingredient
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Vegan Banana Walnut Pancakes

Submitted by: FIT-WHIT

Introduction

Recipe from Manor on the Creek Bed & Breakfast, of Duluth, Minnesota. www.manoronthecreek.com

These pancakes are moist and dense, sweet and filling. Satisfies any banana-nut craving you might have! Perfect for a weekend morning.
Recipe from Manor on the Creek Bed & Breakfast, of Duluth, Minnesota. www.manoronthecreek.com

These pancakes are moist and dense, sweet and filling. Satisfies any banana-nut craving you might have! Perfect for a weekend morning.

Number of Servings: 12

Ingredients

    1 1/2 cups unsweetened almond milk (or soy)
    1 1/2 tsp cider vinegar or lemon juice

    1 1/2 cups wheat flour
    1 1/2 tsp baking powder
    1/4 tsp salt
    1/8 tsp cinnamon

    3/4 tsp baking soda
    1 T. canola oil
    1 tsp. vanilla

    3 small to medium ripe bananas, mashed
    1/2 cup chopped walnuts

Directions

In a medium mixing bowl, mix almond (or soy) milk with cider vinegar or lemon juice. Let stand 5 minutes. In another medium mixing bowl, whisk together flour, baking powder, salt and cinnamon.

Add baking soda, canola oil and vanilla to liquid mixture. Lightly but thoroughly blend with a wire whip. Do not over mix. Add bananas to this mixture and blend lightly with scraper. Do not over mix.

Combine liquid mixture with dry mixture, lightly whisking until combined. (It will be thick.) Do not over mix. Fold in nuts with scraper. If batter is too thick, thin with 1-2 T. almond milk, or as necessary.

Preheat cooking griddle to 350 degrees. When surface is hot, spray with nonstick spray (or more canola oil). Ladle pancake batter, about 1/4 cup, on to griddle. Cook 1 1/2 to 2 minutes per side, or until side is medium golden brown, flipping pancakes once.

With each new batch, grease griddle appropriately.

Serve with warm maple syrup and/or banana slices.

(Note: these freeze well! I typically keep extras and freeze for quick pancakes on a week day morning!)

Serving Size: Makes about 12 small pancakes.

Number of Servings: 12

Recipe submitted by SparkPeople user FIT-WHIT.






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Member Ratings For This Recipe

  • I got 15 or 16 pancakes and it fed 3 with left overs...that never happens in this house. So simple to make and soy milk opposed hubby had no clue and loved them :-) - 8/23/11

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  • I hate cinnamon , any replacement suggestions? They look yummy! Cannot wait to try this weekend - 8/16/11

    Reply from FIT-WHIT (8/16/11)
    Try leaving out the cinnamon, and use a dash of nutmeg and/or cloves instead! It will still give the pancakes a nice warm spice. :)


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