Delight in these fluffy and flavorful vegan banana nut pancakes, perfect for a wholesome breakfast.
Combine the whole wheat flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
Sifting the dry ingredients can help ensure a lump-free batter.
In another bowl, mix the soymilk and vinegar and let it sit for 5 minutes to curdle.
This step helps create a tangy flavor and improves the pancake texture.
Mash the bananas in a bowl and mix them with the canola oil and vanilla extract until smooth.
Use a fork or potato masher to easily mash the bananas.
Combine the wet ingredients with the dry ingredients, stirring until just combined. Fold in the chopped walnuts.
Avoid overmixing to keep the pancakes light and fluffy.
Heat a non-stick skillet over medium heat and lightly grease with canola oil.
Ensure the skillet is hot before adding the batter for even cooking.
Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2 minutes.
Cook pancakes in batches to avoid overcrowding the skillet.
Flip the pancakes and cook for another 1-2 minutes until golden brown.
Gently press the pancakes with the spatula to ensure even cooking.
Serve the pancakes warm with sliced bananas and maple syrup.
Add a sprinkle of powdered sugar for an extra touch of sweetness.
