Shakita Huerta

Vegan Banana Pancakes Topped With Walnuts

Vegan Banana Pancakes Topped With Walnuts

Vegan Banana Pancakes Topped With Walnuts

Vegan Banana Pancakes Topped With Walnuts

Vegan Banana Pancakes Topped With Walnuts are great for a Saturday morning breakfast or Sunday brunch. Prince J and Princess Alex, also known as my children, enjoy eating pancakes. My children are a breakfast for dinner type of kiddos. Honestly, no matter the day breakfast meals are the bomb dot com. Wouldn’t you agree? So truth be told, my husband Josh ate those pancakes shown above in 2 seconds. But that’s not the kicker! He wanted 3rds! News flash bud, no thirds for you today! Ha-Ha

Now, my Vegan Banana Pancakes Topped With Walnuts are filling and filled with fragrant spices for any raving belly to enjoy! It’s loaded with fruit, nuts, and a tad bit of sugar.

I have an idea! Why don’t we geek out a little bit and explore what’s inside our Banana Pancakes? Who knows! Some of you may have that food scientist inside you 🙂

The Vegan Banana Pancakes Topped With Walnuts Profile

First of all, let me tell you that this recipe goes beyond the classic, basic, good old fashioned pancake. Like I said, I’ll take you to a quick, mini side trip inside my banana pancake (just imagine, okay?) so we can explore each element!

First stop, we land into this whole bowl of dry ingredients. Let’s check what we have here:

Flour

Just like building a house, making banana pancakes needs something to give them structure and shape. And flour gives the structure. How? Well, flour is basically made up of proteins and carbs (in the form of starch). When water is mixed to flour, the proteins transform into a gluten network. Imagine it like a web that can stretch when gas expands within the dough. Geeky, I know! We’re all smart cooks around here ha ha ha!

My friends, please note that I used all-purpose regular flour here. If you’re looking for something that’s gluten-free, you can substitute all-purpose gluten free flour in place of the all-purpose regular flour at a ratio of 1:1.

Water and other Liquids

The liquids are soooo important in a pancake! Aside from mingling with the flour to create the structure, they also carry the flavorings all around the batter. And boy do we want that delish flavor all over the pancake, right?

By the way I used oat milk instead of regular cow’s milk. Good news to those who can’t take dairy! Plus, this is an egg-less recipe so vegans can enjoy this pancake as well.

Flavorings

Speaking of flavor, what sets this recipe apart from other recipes is that I leveled up the flavor TWICE! One from the addition of fruit (mashed bananas, which also helps impart a nice texture to the pancake), and another from SPICES AND EXTRACTS. I’m talking about cinnamon, ground ginger, vanilla and lemon extracts. All these combined make such winning flavor combo!  Oh wait, leveled it up THRICE! I even added some walnuts as a finishing touch, plus the maple syrup. Ka-ching! Jackpot!!!

Sugar

Aside from the pretty obvious reason that sugar sweetens the pancake, they also do other cool stuff like caramelization —  ahhh, this gives the nice toasty sweet aroma once the sugar breaks down heated up. I can almost imagine the smell wafting from the kitchen to the bedroom!

By the way, I used coconut sugar since it has a lot more vitamins, minerals and phytonutrients compared to granulated sugar. While they are just in small quantities, it’s still a good contribution to the overall health of my kids. So, always think healthy!

Leavening Agent

Going back to the gluten network, do you know what makes it rise and expand? When the baking powder mixes with water, it produces carbon dioxide (yes, those bubbles are actually carbon dioxide!) When the bubbles are trapped in between the gluten network, the pancake then rises and expands. Cool, huh? That’s why they are sooo fluffy because of all these bubbles trapped inside when cooking!

Salt

Before we begin flipping some pancakes, please do not forget the humble salt. This guy is important too because it rounds up the flavor. Another function? Salt does help strengthen the pancake, to make a nice shape and NOT a sticky blob ha ha ha! We don’t want to serve something like that! Therefore, fellow food geeks, do not under estimate the lowly salt!

Whew, that was a like a mini food chemistry class! Finally, now we are ready to make and flip some pancakes! Maybe you’re drooling by now from all these “discussions”

Pancakes are the perfect combination for breakfast in bed. Which brings me to… Ladies and gents, today is the day where your kiddos or special half could really sucker up to you when you deliver banana pancakes to them in bed. I know what you’re thinking; if I bring him/her/them pancakes in bed, they will cater to my needs all day! I’m totally thinking the same thing on cloud nine.

Back to reality, I know you will enjoy these banana pancakes and they will become a go to breakfast for you.

Let’s whip up some bananie-pannie cakes!

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Vegan Banana Pancakes Topped With Walnuts
These Vegan Banana Pancakes Topped With Walnuts are great for a Saturday morning breakfast or Sunday brunch. These pancakes are filling and filled with fragrant spices for any raving belly to enjoy!
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Rating: 0
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Rate this recipe!
Cuisine Breakfast
Food Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Cuisine Breakfast
Food Breakfast
Prep Time 10 minutes
Cook Time 15 minutes
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large bowl shift together all of the dry ingredients, then set aside.
  2. In another medium bowl mash up 1 medium banana up
    In another medium bowl mash up 1 medium banana up
  3. Now in a small sauce pan melt the coconut oil.
  4. Add lemon juice, melted coconut oil, and vanilla to mashed banana. Wisk all ingredients together.
  5. Pour the banana batter into the shifted flour.
  6. Add the Oat Milk to the banana batter and shifted flour, 1 Cup at a time. Fold the ingredients together. Try not stir.
    Add the Oat Milk to the banana batter and shifted flour, 1 Cup at a time. Fold the ingredients together. Try not stir.
  7. Fold in last cup of Oat Milk to Pancake mixture and set aside for about 5 minutes.
  8. Turn griddle on low-medium heat and spray lightly with cooking spray.
  9. Using a 1/4 cup, scoop batter out of bowl onto griddle.
    Using a 1/4 cup, scoop batter out of bowl onto griddle.
  10. Cook pancakes on one side until you see bubbles in the top of the pancakes, and then flip the pancakes.
  11. Top with Walnut (optional) and then serve hot with your favorite maple syrup.
    Top with Walnut (optional) and then serve hot with your favorite maple syrup.
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Shakita

Shakita

The kitchen is the heart of my home. It’s where my recipes meet ingredients to create a special type of authentic dishes that are filled with the flavors of love and laughter. I'm Shakita Huerta, and I welcome you to my website. I hope that as you read my blog, you are inspired to experiment with healthy, sweet and savory meals to create memories in your own kitchen.

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