Vegan Banana-Walnut Pancakes

These dense, oat-based 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 easy optional berry sauce recipe you’ll find here —  or try a combination of all three.

This recipe is a real find for those looking for gluten-free pancakes, since it used rolled oats. But are oats really gluten-free? According to many sources like The Kitchn, yes! The problem with some brands of commercial oats 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 is 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. See more about this book following the recipe box.

Berry Sauce

Pour this scrumptious sauce over the Banana-Walnut Pancakes. You can also use it a topping for your favorite vegan 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.

Photos by Hannah Kaminsky, BittersweetBlog.com. Explore lots more delicious vegan brunch recipes on this site, including Hannah’s Vegan Banana Sheet Pan Pancakes.

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Yield: 6 to 8 pancakes (or 10 to 12 minis)

Banana-Walnut Pancakes

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These dense, hearty vegan banana pancakes have a fabulous flavor. They rise best when the batter is spread thin.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 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

For topping

• Extra chopped walnuts
• Sliced banana
• Berry sauce (see recipe above box, or in Notes, below)

Instructions

1. Put the oats, flaxseeds, baking powder, cinnamon, salt, and optional cloves in a food processor and process until the consistency of flour. 
2. Add the bananas and milk and process until smooth. Add the walnuts and pulse just until evenly incorporated. 
3. Heat a large nonstick skillet or griddle over medium heat until hot enough a drop of water sizzles. If you don’t have a nonstick skillet, mist a regular skillet with cooking spray.
4. Use about 1⁄4 cup of batter per pancake (a bit less for mini-pancakes). Cook the pancakes in small batches; don’t crowd them in the skillet.
5. 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. 
6. Keep warm in a covered container until all the pancakes are ready, then serve at once.

Notes

For completely gluten-free pancakes, use oats labeled gluten-free.

Berry Sauce

• 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.

Nutrition Information:

Yield:

5

Serving Size:

2
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.

More about the Kick Diabetes Cookbook

Current scientific studies show that most people with type 2 diabetes can reverse the disease by eating a plant-based diet and making other lifestyle changes. The Kick Diabetes Cookbook provides a blueprint for what to eat to defeat diabetes and offers 100 quick-and-easy recipes that are delicious and satisfying.

Diabetes authority Brenda Davis, RD, outlines an action plan for including more foods that help regulate blood glucose levels and avoiding foods that send those levels skyrocketing. She clarifies why not all carbohydrates promote diabetes, explains how plant-based protein reduces diabetes risk, and illustrates why a whole-foods, plant-based diet is naturally low in fat and sodium.

Coauthor Vesanto Melina, MS, RD, provides nourishing fare that ranges from tempting comfort food to sinful-tasting treats. Information on composing nutritious meals and cooking beans and grains is included, along with a sample weeks menu. Each recipe is accompanied by a complete nutritional analysis.

The Kick Diabetes Cookbook is available wherever books are sold