Years ago, there was this fantastic magazine called The Vegan Culinary Experience. It was free, and started by a very kind chef named Jason Wyrick. Every issue, he sent me a recipe to share with all of you. And one of them was these vegan maple walnut pancakes.
Chef Jason eventually moved on from the magazine, BUT he now runs The Vegan Taste, a vegan meal delivery service in the Phoenix Metro and Northern Arizona areas. He hand crafts each artisan meal to be adventurous and fulfilling, “No lettuce and tomato salads here!”
Like his meal service, Chef Jason’s recipes always have that special touch. And these delicious vegan maple walnut pancakes will put a smile on everyone’s face. Enjoy them a special brunch or a healthier weekend breakfast. Whole-grain and savory plant-based options are included – the pancakes themselves are optionally sugar-free!
Vegan Maple Walnut Pancakes that are Stacked with Satisfaction
Chef Jason always pays attention to the details, and loves to give tips to make every meal a success.
Double Duty Dish
Toast the walnuts in the same pan as you plan on making the pancakes. That will save you a dish to clean up later on. It also has the benefit of adding just a touch of extra walnut flavor to the pancakes. (Yum!)
Cracking the Walnut Code
The walnuts should be toasted because they have a slight bitter taste when eaten raw and they are mixed in to the finished batter instead of added in the beginning because it is easier to combine all of the batter ingredients without having chunky walnuts in the way.
I sometimes make a double batch of the walnuts (1 cup walnuts + 1 teaspoon ground cinnamon) and use half for topping the pancakes.
More Sensational Serving Ideas
If you want to try something interesting and savory, you can make a tofu scramble and wrap the pancakes around the tofu scramble.
Special Diet Notes: Maple Walnut Pancakes
By ingredients, this recipe is dairy-free / non-dairy, egg-free, peanut-free, optionally soy-free, vegan, and vegetarian.
- 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
- In a medium metal bowl, whisk together the flour, baking powder, and salt.
- In a small bowl, whisk together the soymilk or creamer, 4 teaspoons oil, and vanilla.
- Add the wet ingredients to the dry, and stir until thoroughly combined.
- Coat the walnuts with the cinnamon.
- Toast the walnuts in a dry sauté pan over medium heat, tossing them regularly, for 2 minutes, or until lightly toasted.
- Fold the toasted walnuts into the batter.
- Lightly oil the saute pan, and heat it over medium heat.
- 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
- Repeat steps 7 and 8 with the rest of the batter.
- Top with maple syrup, to serve.