Maple Walnut Vegan Pancakes
Prep time
Cook time
Total time
These pancakes were so good, I wanted to eat them all. But with the walnuts mixed in, they became incredibly filling and I could only manage to eat two!
Serves: 8 pancakes
  • 1⅓ cups all-purpose flour (can sub part or all whole wheat pastry flour)
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 1⅓ cups soymilk or dairy-free creamer
  • 4 teaspoons oil, plus more for the pan
  • 1 teaspoon vanilla extract
  • ½ cup chopped walnuts
  • ½ teaspoon ground cinnamon
  • Maple syrup, for serving
  1. In a medium metal bowl, whisk together the flour, baking powder, and salt.
  2. In a small bowl, whisk together the soymilk or creamer, 4 teaspoons oil, and vanilla.
  3. Add the wet ingredients to the dry, and stir until thoroughly combined.
  4. Coat the walnuts with the cinnamon.
  5. Toast the walnuts in a dry sauté pan over medium heat, tossing them regularly, for 2 minutes, or until lightly toasted.
  6. Fold the toasted walnuts into the batter.
  7. Lightly oil the saute pan, and heat it over medium heat.
  8. Pour ⅛ of the batter onto the middle of the pan and cover. When the top side bubbles and is mostly set, flip the pancake. Cook for another 60 to 90 seconds, or until golden on both sides. Remove the pancake to a plate
  9. Repeat steps 7 and 8 with the rest of the batter.
  10. Top with maple syrup, to serve.
Nutrition Information
Serving size: 1 pancake Calories: 164 Fat: 8g Carbohydrates: 18g Sugar: 1g Sodium: 347mg Fiber: 1g Protein: 4g
Recipe by Go Dairy Free at