Banana Walnut Pancakes
Submitted by Isa
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| prep time: 10 minutes | cooking time: 10 - 15 minutes | makes 8 - 10 small pancakes |
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| These pancakes are delicious on a lazy Sunday morning, on a crazy Saturday night, or mid-afternoon on Tuesdays. They're great anytime, alright? |
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Equipment:
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups soymilk + 1 teaspoon vinegar (let sit for 5 minutes)
1 tablespoon canola oil
1 tsp vanilla
3 small-med bananas, mashed really well with a fork or blended in a blender
1/2 cup walnuts, chopped
Ingredients
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 1/2 cups soymilk + 1 teaspoon vinegar (let sit for 5 minutes)
1 tablespoon canola oil
1 tsp vanilla
3 small-med bananas, mashed really well with a fork or blended in a blender
1/2 cup walnuts, chopped
Directions
Sift together first 5 (dry) ingredients.
In a seperate bowl, mix bananas and other wet ingredients until pretty smooth. Poor wet into dry and mix but do not overmix. Fold in the walnuts.
Brush a large nonstick skillet with canola oil or non stick cooking spray and heat over moderate heat until hot but not smoking. Working in batches of 3, pour 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. Flip pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more. Transfer to a large plate and loosely cover with foil to keep warm, then make more pancakes, brushing skillet with oil or spray for each batch.
Serve with sliced bananas and maple syrup.
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Reviews (add your own)
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| anna wrote on Sunday January 25th, 2004 01:31 PM |
 three soybeans |
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really good -- fluffy and tasty. i used almonds instead of walnuts because that's what i had on hand, and also used half whole wheat flour because, again, that's what i had. the results were still great, and i think the whole wheat blend added further 'nuttyness' and complimented the almonds.
the pancakes did seem to need a lot of oil in the cooking to keep from sticking, though, i noticed -- although, we don't have a non-stick pan where we're currently staying, and that makes a difference.
the recipe was definitely worth trying and will be repeated for sure, though! |
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| caitlin wrote on Monday February 16th, 2004 06:44 PM |
 three and a half soybeans |
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This recipe helps a vegan stay a vegan and impresses any non-vegan types. The one problem regards the undercooked center. The best solution requires add more liquid to create a thinner pancake. I love leaving some of the banana chunkier so as to devour whole pieces of sweet banana. |
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| denise wrote on Wednesday September 22nd, 2004 04:09 PM |
 four soybeans |
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My vegetarian friend her her meat eating boyfriend both loved these pancakes! They were scrumpdiddilyumptiocious! |
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| amy wrote on Saturday October 02nd, 2004 12:10 PM |
four soybeans |
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these are fantastic! what a wonderful day to start off my day! |
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| josselyn wrote on Saturday October 02nd, 2004 02:19 PM |
three and a half soybeans |
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my little sister and i are making these right now...mmm they smell so good! so hopefully they'll taste stupendous...okay here's the first bite...oh yeah really good...yum yum...definitely at least 3 soybeans... |
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| jamie wrote on Tuesday November 09th, 2004 11:34 PM |
four soybeans |
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what kind of vinegar should I use? i wanna try making these...
Apple cider vinegar |
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| Juli wrote on Saturday November 13th, 2004 10:36 PM |
four soybeans |
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Very sweet, very yummy! Even my picky little brother liked these. I will definitely be making these again sometime. |
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| jennpea wrote on Monday December 27th, 2004 07:13 PM |
four soybeans |
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I've been making these for a couple months now, they're my favorite breakfast recipe! Perfect pancakes. I grind up the walnuts first in a food processor and mix them up with the dry ingredients before adding wet. |
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| Heather K from Pa wrote on Friday January 21st, 2005 05:38 PM |
four soybeans |
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These pancakes really hit the spot! They really are great anytime! The batter was a little thicker than what I am used to... so I just thinned it out with a couple more tablespoons of soy milk. Yum! |
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| manpriya wrote on Monday July 11th, 2005 03:06 PM |
four soybeans |
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Delicious, a great recipe that makes everyone happy. I also used whole wheat flour and crushed almonds and cooked the sliced bananas with nutmeg, cloves and cinnamon before adding them to the batter. The end result were the best pancakes I have ever eaten. I recommend spooning the batter into the pan to create a thinner pancake and make sure there are enough pieces of the banana in each bite.
yum! |
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Tips |
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| You can always substitute white flour for whole wheat pastry flour, to make it a little healthier. |
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