Banana Walnut Vegan Yummy Pancakes
Start your morning right with these delectable Banana Walnut Vegan Yummy Pancakes—a plant-based twist on a breakfast classic! Made with ripe bananas, almond milk, and a hint of cinnamon, these pancakes are fluffy, flavorful, and naturally sweetened with maple syrup. The addition of chopped walnuts adds a delightful crunch to every bite, elevating the texture and boosting the pancake's nutritional goodness. Quick and easy to prepare in just 30 minutes, these pancakes are perfect for a cozy weekend brunch, a nourishing family breakfast, or even as a hearty meal-prep option. Serve them warm, topped with fresh banana slices, a drizzle of maple syrup, and crunchy walnuts for the ultimate vegan indulgence that everyone will love. Packed with flavor and free from dairy and eggs, this recipe is a must-try for any pancake enthusiast!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large Ripe bananas
- 1 cup Almond milk (or any plant-based milk)
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Cinnamon powder
- 0.25 teaspoons Salt
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 0.5 cup Chopped walnuts
- 2 tablespoons Neutral oil (such as coconut or vegetable oil) for cooking
Instructions
In a large mixing bowl, peel and mash the ripe bananas with a fork until smooth and creamy.
Add almond milk, maple syrup, and vanilla extract to the mashed bananas. Stir well until combined.
In a separate bowl, whisk together the all-purpose flour, baking powder, cinnamon powder, and salt.
Gradually add the dry ingredients to the wet banana mixture, mixing gently until just combined. Do not overmix – lumps are okay.
Fold in the chopped walnuts, ensuring they are evenly distributed throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with a small amount of neutral oil.
Using a ladle or measuring cup, pour about 1/4 cup of batter onto the heated skillet for each pancake. Spread slightly to form a circle if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 2-3 minutes until golden brown.
Repeat with the remaining batter, re-greasing the skillet as necessary.
Serve the pancakes warm with additional maple syrup, banana slices, and extra walnuts, if desired.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.0 g | 92% | |
| Saturated Fat | 28.2 g | 141% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1646 mg | 72% | |
| Total Carbohydrate | 240.7 g | 88% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 62.6 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 541 mg | 42% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1604 mg | 34% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
