These vegan banana walnut pancakes are made with pantry staples and zero refined sugar. Perfect for drizzling with maple syrup or chia jam.
Weekend pancakes are one of my favorite food rituals. Rene and I love our slow Sunday mornings, which include coffee for me, tea for him, staying in our pj’s til noon, and either catching up on SNL, or going back in time via The X-Files (which we appreciate ironically, of course).
Our go-to is sourdough discard pancakes. And while they are outrageously delicious, there’s one downside: the prep starts the night before, since the batter has to ferment overnight. It’s not really a problem, but sometimes I just don’t feel like making pancake batter before bed. Which is where these babies come in.
These vegan banana walnut pancakes are light and fluffy, minimally sweet, feature satisfying bits of walnut crunch, and are easy to make morning-of.
As a minimalist, I love eating these by themselves and fully appreciating their sweet-savory flavor. But of course, they’re fantastic with maple syrup, fresh fruit or berries, chia jam, vegan yogurt, peanut butter, and/or homemade Nutella.
How to Make Vegan Banana Walnut Pancakes
These pancakes start with making a “flax egg” (a vegan egg alternative consisting of flaxseed meal + water) and a vegan buttermilk substitute (any non-dairy milk + vinegar). Mix up both of these and let them stand for a few minutes.
When these two elements are ready, combine them with the usual suspects: flour, baking soda, baking powder, mashed banana, vanilla, and oil. Lastly, cook them up in a non-stick skillet or griddle, and breakfast is ready!
Ingredients and Substitutions
- Flaxseed Meal: This recipe uses the “flax egg” technique (flaxseed meal + water), which replaces regular eggs and lends binding power to this batter (among many other vegan baked goods). You can find this ingredient in the alternative grains aisle in most supermarkets, typically Bob’s Red Mill. If you eat eggs, feel free to skip the flax-plus-water step and use 1 regular egg instead.
- Vinegar: Non-dairy milk mixed with a bit of vinegar is a common buttermilk replacement in vegan recipes. It makes these pancakes fluffy and airy, so don’t skip it! Use any mild vinegar (like white distilled, apple cider, or white/red wine) or lemon/lime juice.
- Flour: All-purpose flour gives these pancakes a light and fluffy texture. For a healthier alternative, use whole wheat pastry flour – or a combo or all-purpose and regular whole wheat flours.
- Nuts: If you don’t have walnuts, sub in roasted almonds, pistachios, or pecans.
- Be sure to cook these pancakes in a designated non-stick skillet. (I highly recommend this one from GreenPan!)
- Don’t be shy with the amount of oil in the pan, since it will help you get those crispy, golden pancake edges.
- Be sure to cook these on moderate (medium-low) heat. If the heat is too high, the outsides will brown too quickly before the insides cook through.
About This Blueberry Chia Jam
Chia “jam” is a type of fruit spread that’s thickened with chia seeds instead of pectin. It’s an express train to homemade jam – with no canning required. Another plus: chia jam is usually sugarless (or low in sugar) and can be made with whatever fresh or frozen berries you have on-hand.
Check out these other vegan breakfast recipes…
- Sourdough Discard Pancakes with Strawberry Chia Jam
- Classic Peanut Butter Granola
- Mexican-ish Tofu Scramble
- Peanut Butter Banana Smoothie with Oats and Hemp Seeds
These vegan banana walnut pancakes are light, fluffy, and extremely delicious – with zero refined sugar.
For the Pancakes
- 1 tablespoon flaxseed meal (see note below)
- 1 cup unsweetened unflavored non-dairy milk
- 1 tablespoon mild vinegar (like white, apple cider, or wine vinegar) or lemon juice
- 1 cup all-purpose flour
- 1/4 cup finely chopped roasted walnuts (or almonds, pistachios, pecans)
- 3/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 1/2 ripe banana
- 2 tablespoons avocado, canola, or melted coconut oil, plus more for the pan
- 1 tablespoon maple syrup, plus more for serving
- 1 teaspoon vanilla extract
For the Blueberry Chia Jam (optional)
- 2 cups fresh or frozen blueberries
- 1/2 teaspoon vanilla extract (optional)
- 1–2 tablespoons maple syrup, date syrup, honey, or sugar (optional)
- 2 tablespoons chia seeds
- In a cup, stir 1 tablespoon flaxseed meal with 3 tablespoons water. Let stand for about 5 minutes. It should thicken and become a bit gelatinous – this is known as a “flax egg”.
- In a measuring cup or bowl, stir together 1 cup milk with 1 tablespoon vinegar, and let stand for about 5 minutes.
- In a large bowl, whisk together 1 cup flour, 1/4 cup chopped walnuts, 3/4 teaspoon baking soda, 3/4 teaspoon baking powder, and 1/2 teaspoon salt.
- In a medium bowl, mash 1/2 ripe banana with a fork until smooth. Add 2 tablespoons oil, 1 tablespoon maple syrup, and 1 teaspoon vanilla, along with the “flax egg” and the milk-vinegar mixture. Stir to combine. Pour the banana mixture into the flour mixture and fold just until all the flour is incorporated.
- Heat a large non-stick griddle or skillet over medium-low heat and add a little oil to lightly coat the bottom. Using a 1/3-cup measure or ladle, ladle the batter into the skillet, making 2 to 3 pancakes at a time. Cook until they start to look dry around the edges and bubbly on top, 2 to 3 minutes, then flip and cook for another 1 to 2 minutes. Repeat with the remaining batter, adding more oil to the skillet as needed. Serve immediately.
Chia Jam (optional)
- In a small pot, combine 2 cups berries and 1/2 teaspoon vanilla (if using) with 2 tablespoons water. Cover with a lid and place over medium-low heat. Bring to a simmer and cook until the berries soften and start to release their juices, 5 to 8 minutes, depending on if your berries were fresh or frozen.
- Remove the lid and mash the berries with a potato masher or fork. Continue to cook uncovered for a few minutes more, until the jam thickens a bit. Turn the heat off and sweeten, if desired. Stir in the chia seeds and set aside to thicken for at least 10 minutes. (Store cooked chia jam in an airtight container in the fridge for up to 1 week).
This recipe uses the “flax egg” technique (flaxseed meal + water), which replaces regular eggs in this batter. You can find this ingredient in the alternative grains aisle in most supermarkets, typically Bob’s Red Mill. If you eat eggs, feel free to skip the flax-plus-water step and use 1 regular egg instead.
- Serving Size: 2 pancakes
- Calories: 220
Keywords: banana, walnut, pancakes, vegan, breakfast