Vegan Whole Wheat Banana Nut Pancakes

So, you’ve been doing some pandemic cooking and baking? That’s okay!

I was doing a live Peloton ride the other day with one of my favorite instructors (who just so happens to be a type 1 diabetic on an insulin pump), Robin Arzon, and she was talking about extending grace to yourself. We aren’t doing what we’d normally do because we aren’t living a life we’ve ever lived. Her words were much more inspiring but it certainly resonated with me.

I went to make a banana cake yesterday only to discover I was out of powdered sugar. Okay then. I decided I’d try for an almond cake…only to discover I didn’t have enough almond flour. I then proceeded with a lemon tart, and half way through prepping, determined I was going to be short on lemon juice.

Now, more than ever, CHECK YOUR STOCKPILES before placing your grocery delivery order! I’ve learned the hard way x3 recipes.

While baking didn’t go so well for me without an emergency delivery of food, these Whole Wheat Banana Nut Pancakes are not only vegan but short on ingredients and big on flavor – and texture. I added in the walnuts and I gotta say…that addition really made these unique.

Not knowing a few weeks back that we were heading into a pandemic, I had doubled the recipe and froze the leftovers. Lucky for me, I’ve enjoyed them a few mornings since. I highly recommend serving with fresh banana slices and pure maple syrup. Delicious!


Vegan Whole Wheat Banana Nut Pancakes
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Prep time: 
Cook time: 
Total time: 
Serves: 10 pancakes
 
Ingredients
  • 2½ cups whole wheat pastry flour or white wheat flour
  • 2 Tbsp sugar
  • 2 tsp baking soda
  • ½ tsp salt
  • 1 large over-ripe banana, mashed
  • 2 cups unsweetened vanilla almond milk
  • 2 tsp vanilla extract
  • ½ cup chopped walnuts
Instructions
  1. In a large bowl, whisk together the flour, sugar, baking soda, and salt.
  2. In a separate medium bowl, mash the banana against the side of the bowl using the backside of a fork until smooth-ish. Whisk in the almond milk and vanilla until well-incorporated.
  3. Pour the wet ingredients into the dry and mix until just combined. Fold in the chopped walnuts.
  4. Preheat a nonstick skillet or griddle to 375 degrees F (medium heat). Scoop batter onto hot skillet or griddle and cook for 2-3 minutes or until golden on the underside and bubbles appear. Flip and cook and additional 2-3 minutes. Repeat with remaining batter and serve hot.
Notes
Recipe adapted from Thug Kitchen
Nutrition Information
Serving size: 1 pancake Calories: 172 Fat: 4.6 Carbohydrates: 28.1 Sugar: 4.0 Sodium: 394 Fiber: 3.8 Protein: 1.1 Cholesterol: 0
Be well,

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3 Comments

  1. March 30, 2020 / 1:04 pm

    All I can say is, whatever I class I followed you into – OH BOY. That was a challenge! So glad I have my bike for stress management. Thanks for being on the front-line, I cannot imagine.

    • Nicole Morrissey
      Author
      April 7, 2020 / 2:14 pm

      Haha, that class was brutal! But I love seeing IRL friends on the leaderboard! 🙂 Let’s do it again soon!!!

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