Banana Walnut Vegan Yummy Pancakes Recipes

VEGAN BANANA PANCAKES

Steps:

• Whisk the flour, sugar, baking powder and salt in a large bowl.
• Whisk the mashed banana, almond milk, butter and vanilla in a medium bowl until combined. Whisk the banana mixture into the flour mixture until just combined (it's OK if there are a few lumps).
• Heat a large nonstick skillet over medium heat and brush with butter. Pour 1/4 cup of the batter into the skillet for each pancake and cook until the bottom is golden brown and bubbles form on top, 1 1/2 to 2 minutes. (If the pancakes are browning too quickly, reduce the heat to medium-low.) Flip and continue cooking until golden brown on the other side, 1 to 2 more minutes. Transfer to a plate. Repeat with the remaining batter, brushing the pan with more butter as needed. Serve with more butter and syrup.

BANANA WALNUT [VEGAN!] YUMMY PANCAKES

Steps:

• Sift together first 5 (dry) ingredients.
• In a separate bowl combine soy milk and vinegar. let sit for five minutes.
• Mix bananas and other wet ingredients until pretty smooth. Poor wet into dry -- but don't overmix! Fold in the walnuts.
• Brush a large nonstick skillet with canola oil and heat over moderate heat.
• Pour about 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. [You should get nine pancakes, allow three per serving].
• Flip pancakes with a spatula till cooked through, 1 to 2 minutes more.
• Transfer to a large plate and loosely cover with foil to keep warm.
• Serve with sliced bananas and maple syrup.

VEGAN BANANA BREAD

Steps:

• Heat oven to 350° F. Grease bottom only of 9 x 5 x 3-inch loaf pan.
• In large bowl, beat sugar, bananas, coconut oil and vanilla until smooth. Stir in almond milk and vinegar. Add flour, baking soda and salt; stir just until moistened. Stir in walnuts. Pour into pan.
• Bake 1 hour to 1 hour 10 minutes or until toothpick inserted in center comes out clean and crack in top of loaf appears dry. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan, and place on cooling rack. Cool completely, about 1 hour, before slicing. Wrap cooled bread in plastic wrap, and store in refrigerator.