This delicious walnut pancakes recipe was created by the incredible Chef Jason Wyrick. Jason is the founder of The Vegan Culinary Experience, a free online eMagazine (see their website to subscribe), filled with numerous bits and bites to keep foodies like us busy.
According to Jason, “These walnut pancakes were so good, I wanted to eat them all, but with the walnuts mixed into them, they became incredibly filling and I could only manage to eat two!”
These walnut pancakes are dairy-free, egg-free, and even optionally soy-free, and they are lower in fat and sugar than most pancake recipes that you will encounter. If you can’t do nuts, feel free to omit them and use this as a great base pancake recipe to build upon …
- ⅔ Cup All-Purpose Flour (can use part whole wheat pastry flour if desired)
- ⅛ Teaspoon Salt
- 2 Teaspoon Baking Powder
- ⅔ Cup Soy Creamer or Soy Milk (can sub coconut creamer or your favorite milk alternative for soy free)
- ½ Teaspoon Vanilla Extract
- 2 Teaspoons Oil +1/2 Teaspoon for Greasing the Pan
- ¼ Cup Chopped Walnuts
- ¼ Teaspoon Ground Cinnamon
- Mix the flour, salt, and baking powder together in a metal bowl until they are combined.
- Mix together the soy milk, vanilla extract, and 2 teaspons of oil.
- Add these to the dry ingredients and stir until thoroughly combined.
- Coat the chopped walnuts with the cinnamon.
- Toast them on a medium heat in a dry sauté pan for about 2 minutes (until they lose their bitterness.)
- Stir these into the batter.
- Lightly oil the pan, and heat it up to a medium heat.
- Pour ¼ of the pancake batter onto the middle of the pan and cover it.
- When the top side bubbles and is mostly firm, flip the pancake over.
- Keep this on the heat for another minute to a minute and a half.
- Repeat with the rest of the batter.
- Top with the maple syrup.