Vegan Banana Bread Pancakes

5 from 14 votes

All the joy of banana bread in a super easy vegan pancake recipe! Ideal for vegan pancake day or just a joyous weekend breakfast!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American, English

Servings: pancakes

Calories: 336kcal

Place a medium frying pan over low heat and add the walnuts. Toast gently for around 5 minutes, tossing regularly to make sure they don’t burn. Remove from the pan and allow to cool fully before finely chopping. Alternatively add to a blender and grind until you have a very rough textured walnut flour.
50 g walnut pieces
Place the toasted walnuts, plain white flour, ground cinnamon and baking powder in a medium bowl and whisk together. Add the remaining pancake ingredients and whisk together. Cover the bowl and leave to rest for 5 minutes.
300 g plain white flour, ½ teaspoon ground cinnamon, 2 teaspoon baking powder, 300 ml soy milk, 100 g light brown sugar, 1 teaspoon vanilla extract, 3 tablespoon vegetable oil, 2 very ripe bananas
Place the medium frying pan back over medium heat and add a little butter. Use kitchen roll or a pastry brush to spread it around the pan. Once hot, add around a quarter of a cup of the batter to the pan. Allow to cook until the top of the pancake is almost entirely cooked, around 2 mins.
2 tablespoon vegan butter
Flip the pancake and fry for another 20-30 seconds on the other side, or just until lightly browned. Remove the pancake from the pan and keep warm in the oven or on a warm plate. Repeat with the remaining batter.
Serve the pancakes in stacks with extra banana and maple syrup!
maple syrup