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 really not a problem, but sometimes, I just don’t feel like making pancake batter before bed.
Which is where these banana walnut pancakes come in. I’ve been working on developing the perfect vegan pancake that’s easy to make morning-of. I was going for a classic fluffy ‘cake made with plant-based pantry staples and here she is!
These vegan banana walnut pancakes are light and fluffy, minimally sweet (thanks to mashed banana and a splash of maple syrup), and feature satisfying bits of crunch from roasted walnuts.
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
- This recipe uses flaxseed meal to make a “flax egg”, which replaces regular eggs and lends binding power to the batter (among many other vegan baked goods). If you eat eggs, feel free to skip the flax-plus-water step and use 1 regular egg instead.
- 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.
- Buttermilk is traditionally used to give pancakes an extra-fluffy texture and tangy flavor. For a plant-based buttermilk alternative, I stir vinegar into non-dairy milk.
- 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.
- Don’t be shy with the amount of oil in the pan, since it will help you get those brown and crispy 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 have a chance to 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)
- 1 cup unsweetened unflavored non-dairy milk
- 1 tablespoon white, apple cider, or wine vinegar
- 1 cup all-purpose flour
- 1/4 cup finely chopped roasted walnuts
- 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
- 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 small bowl, stir the flaxseed meal with 3 tablespoons water. Let stand while you prep the rest of the ingredients, 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 the milk and vinegar, and let stand for about 5 minutes.
- In a large bowl, whisk together the flour, walnuts, baking soda, baking powder, and salt.
- In a medium bowl, mash the banana with a fork until smooth. To the banana, add the oil, maple syrup, and vanilla, as well as 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 the berries and vanilla 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).
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