Maple Walnut Vegan Pancakes


Maple Vegan Walnut Pancakes RecipeThis 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 …

Maple Walnut Vegan Pancakes
Prep time
Cook time
Total time
Recipe from the April Issue of The Vegan Culinary Experience.
Serves: 4 servings
  • 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
  1. Mix the flour, salt, and baking powder together in a metal bowl until they are combined.
  2. Mix together the soy milk, vanilla extract, and 2 teaspons of oil.
  3. Add these to the dry ingredients and stir until thoroughly combined.
  4. Coat the chopped walnuts with the cinnamon.
  5. Toast them on a medium heat in a dry sauté pan for about 2 minutes (until they lose their bitterness.)
  6. Stir these into the batter.
  7. Lightly oil the pan, and heat it up to a medium heat.
  8. Pour ¼ of the pancake batter onto the middle of the pan and cover it.
  9. When the top side bubbles and is mostly firm, flip the pancake over.
  10. Keep this on the heat for another minute to a minute and a half.
  11. Repeat with the rest of the batter.
  12. Top with the maple syrup.
This recipe is Vegan, Vegetarian, Dairy free, Egg free, Peanut free, optionally Soy free, and Low sugar.

About Author

Alisa is the founder of, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

Leave A Reply

Rate this recipe: