These dense, hearty vegan banana-walnut pancakes have a fabulous flavor. They rise best when the batter is spread thin.
Top them with fresh fruit, nut butter, the optional berry sauce just above the recipe box — or try a combination of all three.
A note from The Vegan Atlas: This recipe is a real find for those looking for gluten-free pancakes, since it used rolled oats. Are oats really gluten-free? According to many sources like The Kitchn, yes! The problem with some brands of commercial oats like Quaker is cross-contamination. This can happen in the processing facility, as well as in the field if oats are grown near wheat. Choose oats specifically labeled gluten-free, like Bob’s Red Mill.
Those with celiac disease will need to be even more careful. Consult professional sources like this article on oats in The Celiac Disease foundation.
Recipe from The Kick Diabetes Cookbook: An Action Plan and Recipes for Defeating Diabetes by Brenda Davis, RD, and Vesanto Melina, MS, RD. Book Publishing Company, reprinted by permission.
Pour this scrumptious sauce over the Banana-Walnut Pancakes above or use as a topping for your favorite nondairy ice cream
- 2 cups fresh or frozen blueberries or raspberries
- 1⁄4 cup water
- 2 teaspoons cornstarch or arrowroot starch
Put the berries and water in a small saucepan and cook over medium heat, stirring occasionally, for 10 minutes.
Stir the cornstarch or arrowroot together in a small bowl or cup with 2 tablespoons water until smoothly dissolved, then stir into the simmering berries. Cook, stirring constantly, until the sauce thickens, about 1 minute. Serve warm or cold.
- 1 1⁄2 cups old-fashioned rolled oats
- 3 tablespoons ground flaxseeds
- 1 1⁄2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cloves or nutmeg (optional)
- 2 ripe bananas, broken into pieces
- 1 cup fortified unsweetened soy milk or other nondairy milk
- 1⁄3 cup coarsely chopped walnuts
- Put the oats, flaxseeds, baking powder, cinnamon, salt, and optional cloves in a food processor and process until the consistency of flour.
- Add the bananas and milk and process until smooth. Add the walnuts and pulse just until evenly incorporated.
- Heat a large nonstick skillet over medium heat until hot enough that drops of water dance across it. If you don’t have a nonstick skillet, mist a regular skillet with cooking spray. Use about 1⁄4 cup of batter per pancake.
- Cook the pancakes in small batches; don’t crowd them in the skillet. About three pancakes will fit in one large skillet. Spread the batter with a silicone spatula so the pancakes aren’t too thick.
- Cook until the pancakes are lightly browned on the bottom, 2 to 3 minutes. Flip the pancakes over and cook the other side until lightly browned, about 2 minutes.
- Keep warm in a covered container until all the pancakes are ready, then serve at once
For completely gluten-free pancakes, use oats labeled gluten-free.
Amount Per Serving: Calories: 238Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 248mgCarbohydrates: 33gFiber: 7gSugar: 7gProtein: 8g
Nutrition data is always based on best estimates and can vary slightly depending on program used.
The Kick Diabetes Cookbook: An Action Plan and Recipes for Defeating Diabetes
is available on Amazon* and wherever books are sold
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