Pancakes are my favorite food of all time. They’re fluffy, 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 banana 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!

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Banana Nut Pancakes (Vegan)

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.

Course Breakfast, Brunch

Cuisine American, Dairy Free, Vegan, Vegetarian

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Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 5 pancakes

Calories 207.2 kcal

Author Ayaka

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 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!

Looking for more ways to up your breakfast game? Check out my other pancake recipes here!