Vegan Banana Walnut Pancakes
- Number of Servings: 12
Ingredients
1 1/2 cups unsweetened almond milk (or soy)1 1/2 tsp cider vinegar or lemon juice1 1/2 cups wheat flour1 1/2 tsp baking powder1/4 tsp salt1/8 tsp cinnamon3/4 tsp baking soda1 T. canola oil1 tsp. vanilla3 small to medium ripe bananas, mashed1/2 cup chopped walnuts
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.
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.
Nutritional Info 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
Member Reviews
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PRACHI17
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. :)