Banana Walnut Vegan Yummy Pancakes Recipes
EASY BANANA NUT PANCAKES
This has to be one of the best pancakes I have ever had. They smell wonderful and taste like banana nut bread! When you make these on a Sunday morning, they disappear before you know it.
Provided by CoOkInGnUt
Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes
Time 19m
Yield 3
Number Of Ingredients 13
Steps:
- Mix flour, walnuts, sugar, baking powder, nutmeg, cinnamon, baking soda, and salt in a large bowl; make a well in the center.
- Whisk almond milk, bananas, melted butter, and vanilla extract together in a separate bowl until smooth. Whisk in egg. Pour mixture into the well in the flour mixture; stir until just combined.
- Heat a lightly oiled skillet over medium-high heat. Drop 1/4 cup batter into the skillet; tilt gently to spread batter evenly. Cook until bubbles form and the edges are firm, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Repeat with remaining batter.
Nutrition Facts : Calories 427.1 calories, Carbohydrate 65.5 g, Cholesterol 77.3 mg, Fat 15.5 g, Fiber 4.2 g, Protein 9.1 g, SaturatedFat 5 g, Sodium 1052.4 mg, Sugar 24 g
VEGAN BANANA PANCAKES
Ripe banana, a common replacement in vegan recipes, pulls double duty here as both an egg substitute and a delicious pop of flavor. In this case, the riper the banana the better! We recommend using unsalted vegan butter which lends a flavor reminiscent of traditional pancakes, but coconut oil also works in a pinch.
Provided by Food Network Kitchen
Time 30m
Yield 12 to 14 pancakes
Number Of Ingredients 9
Steps:
- Whisk the flour, sugar, baking powder and salt in a large bowl.
- Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).
- Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.
VEGAN BANANA-PECAN PANCAKES
you can substitute any kind of nut- or even chocolate. the batter is quite thick, so i recommend making smaller pancakes, and 3 to a pan. from vegan with a vengeance.
Provided by x_Gaz
Categories Breakfast
Time 30m
Yield 9 1/4-cup batter pancakes
Number Of Ingredients 12
Steps:
- sift together the flour, baking powder, baking soda, salt and cinnamon.
- in a separate bowl, mix the mashed banana with the soymilk. oil, and vanilla until pretty smooth.
- pour the wet ingredients into the dry and mix but do not over-mix.
- fold in the pecans.
- brush a large non-stick skillet with canola oil or spray and heat over med/high heat until hot bot not smoking.
- working in batches of three, pour 1/4 cup batter per pancake into the hot skillet and cook until bubbles appear on the surface and the undersides are golden brown, 1 to 2 minute flip the pancakes with a spatula and cook until golden brown and cooked through, 1 to 2 minutes more.
- transfer to a large plat and cover loosely until the rest are done.
- serve warm.
Nutrition Facts : Calories 183, Fat 6.9, SaturatedFat 0.6, Sodium 216.5, Carbohydrate 26.7, Fiber 2.2, Sugar 5.8, Protein 4.4
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