Brighten up your morning with a hot stack of banana nut pancakes! Vegan, kid-friendly, and easy to make, they’re perfect for the whole family.

Pancakes are my favorite food of all time. They’re fluffy and sweet, and come in a wide variety of flavors! Not to mention the endless combinations of toppings you can add. Syrup, whipped cream, chocolate, fruit… you name it, I have put it on a pancake!

Part of the reason I love pancakes so much is the nostalgia. Growing up, I made pancakes with my family every Saturday morning. We would pull out the griddle and spatulas and turn it into a family activity. Each week, we experimented with something new in the batter. Sometimes it was fresh-picked berries in the summer, and other times it was leftover s’mores ingredients. However, my favorite weekends were the ones when we made a classic – banana pancakes!

There’s something about the sweetness of bananas that is just so comforting. It reminds me of being a kid again! Even though I started college this year, sometimes I still want to reminisce on the good old days. This recipe is perfect for those times!

How to Make Banana Nut Pancakes (Vegan)

Banana Nut Pancakes Ingredients:

• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 2 tsp granulated sugar
• 1/4 tsp salt
• 3/4 cup oat milk or other non-dairy milk
• 1 large ripe banana mashed
• Pinch of cinnamon
• 1 tbsp canola oil
• 1 tsp vanilla extract
• 1/4 cup chopped walnuts

Instructions:

1. In a mixing bowl, whisk together the flour, baking, powder, sugar, salt, and cinnamon. Slowly pour in the oat milk and stir until combined.
2. In a separate bowl, mash the banana well using a fork. Stir in the cinnamon, oil, and vanilla extract. Add this to the flour and oat milk mixture, mixing just until incorporated. Fold in the walnuts, ensuring they are evenly distributed throughout the batter.
3. Heat a well-greased griddle or pan to medium heat. Scoop about 1/5 of the batter onto the cooking surface and cook, covered, for about 2 minutes (or until golden brown around the edges). Flip and cook for another minute. Repeat with the remaining batter.
4. Once pancakes have all been cooked, stack and serve with toppings of choice. I recommend maple syrup, banana slices, and a few more walnuts!

Notes:

• For fluffier pancakes, let the batter rest for a few minutes before cooking. This allows the baking powder to activate.
• Adjust the sweetness to your liking by adding more sugar or opting for sweeter non-dairy milk.

How to Store Banana Nut Pancakes

To store Banana Nut Pancakes, allow them to cool completely and refrigerate in an airtight container, separated by parchment paper, for up to 2-3 days. For longer storage, freeze fully cooled pancakes in a single layer before transferring them to a freezer-safe bag for up to 2-3 months. When ready to enjoy, reheat refrigerated pancakes in a toaster or microwave, and for frozen ones, thaw overnight in the refrigerator before reheating. This ensures a quick and convenient breakfast option.

FAQ

Can I make these Vegan Banana Nut Pancakes gluten-free?

• Yes, you can use a gluten-free flour blend instead of all-purpose flour to make these pancakes suitable for a gluten-free diet.

Is there a substitute for oat milk in this recipe?

• Certainly! You can use any non-dairy milk of your choice, such as almond milk, soy milk, or coconut milk, depending on your preferences or dietary restrictions.

Can I use a different nut instead of walnuts?

• Absolutely! Feel free to substitute walnuts with pecans, almonds, or any other nuts you prefer for a personalized touch to your vegan banana nut pancakes.

Can I omit the sugar in the recipe or use a sugar substitute?

• Yes, you can adjust the sweetness according to your preference. You can reduce the sugar or use a natural sweetener like maple syrup or agave nectar as a substitute.

How do I prevent the pancakes from sticking to the griddle?

• Ensure the griddle is well-greased with oil or vegan cooking spray before cooking. This helps prevent sticking and ensures a smooth flipping process.

Can I make the pancake batter ahead of time?

• Yes, you can prepare the batter in advance. Store it in the refrigerator and give it a gentle stir before cooking. This can be a time-saving option for busy mornings.

Banana Nut Pancakes (Vegan)

Recipe by Food by AyakaCourse: Breakfast, BrunchCuisine: American, Vegan, VegetarianDifficulty: Easy

Servings

2

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

207.2

kcal

Brighten up your morning with a hot stack of banana nut pancakes! Vegan, kid-friendly, and easy to make, they’re perfect for the whole family.

Ingredients

• 1 cup all-purpose flour

• 1 1/2 tsp baking powder

• 2 tsp granulated sugar

• 1/4 tsp salt

• 3/4 cup oat milk or other non-dairy milk

• 1 large ripe banana mashed

• Pinch of cinnamon

• 1 tbsp canola oil

• 1 tsp vanilla extract

• 1/4 cup chopped walnuts

Directions

• In a mixing bowl, whisk together the flour, baking, powder, sugar, salt, and cinnamon. Slowly pour in the oat milk and stir until combined.
• In a separate bowl, mash the banana well using a fork. Stir in the cinnamon, oil, and vanilla extract. Add this to the flour and oat milk mixture, mixing just until incorporated. Fold in the walnuts, ensuring they are evenly distributed throughout the batter.
• Heat a well-greased griddle or pan to medium heat. Scoop about 1/5 of the batter onto the cooking surface and cook, covered, for about 2 minutes (or until golden brown around the edges). Flip and cook for another minute. Repeat with the remaining batter.
• Once pancakes have all been cooked, stack and serve with toppings of choice. I recommend maple syrup, banana slices, and a few more walnuts!

Notes

• For fluffier pancakes, let the batter rest for a few minutes before cooking. This allows the baking powder to activate.