Banana Nut Pancakes
Fluffy, naturally sweet, and packed with buttery walnuts, these Banana Nut Pancakes are a vegan, whole grain twist on a breakfast classic. Perfect for brunch or meal prep.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 8 pancakes 1x
- Category: Breakfast
- Method: Pan-Fried
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
- 3 ripe bananas
- 2 tbsp plain vegan yogurt
- 1 tbsp apple cider vinegar
- 2 tbsp maple syrup (divided)
- 1/2 tsp vanilla extract
- 1/2 tsp almond extract
- 1 1/4 cups soy milk
- 2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp cinnamon
- Pinch of nutmeg
- 1/4 tsp salt
- 1 1/2 cups whole wheat pastry flour
- 1/4 cup chopped walnuts
- Oil for cooking
Instructions
- Mash one banana in a large bowl.
- Add vegan yogurt, vinegar, 1 tbsp maple syrup, vanilla, almond extract, and soy milk. Whisk to combine.
- Stir in baking powder, baking soda, cinnamon, nutmeg, salt, and flour. Spoon and level the flour for accurate measurement.
- Fold in half a banana (diced) and the chopped walnuts. Do not overmix.
- Heat a greased non-stick skillet or griddle over medium-low heat.
- Scoop 1/4 cup batter per pancake. Cook for 3–4 minutes until bubbles form and edges are set. Flip and cook another 2–3 minutes.
- For caramelized bananas, slice the remaining banana, pan-fry with maple syrup until golden, and use as topping.
- Serve warm with additional maple syrup and walnuts if desired.
Notes
- Use overripe bananas for the best sweetness and texture.
- Spoon flour into the measuring cup to avoid dense pancakes.
- Do not overmix the batter—lumps are okay.
- Store leftovers in the freezer with parchment between layers.
- Reheat in a toaster or skillet for best results.
Nutrition
- Serving Size: 2 pancakes
- Calories: 220
- Sugar: 9g
- Sodium: 310mg
- Fat: 7g
- Saturated Fat: 0.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 0mg
Find it online: https://recipeshots.com/banana-nut-pancakes-recipe/