This easy to make Banana Walnut Pancake recipe features both banana purée and banana slices for maximum banana flavor. Walnuts then add an earthy, complexity. Top these vegan pancakes with a touch of almond butter, fruit and/or real maple syrup.

2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
2 teaspoons vanilla extract
1 teaspoon golden flax meal

1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
1 teaspoon baking powder
1 teaspoon nutmeg
1 teaspoon cinnamon
½ teaspoon baking soda
½ teaspoon salt

1/3 cup canola oil

1 cup banana purée (about 3 bananas)
¾ cup chopped walnuts

1 banana, sliced

1)
In a medium bowl, whisk together the non-dairy milk, apple cider vinegar, vanilla extract and flax meal. Let it sit for about 10 minutes so the non-dairy milk curdles.

2)
n a large bowl whisk together the whole wheat flour, all-purpose flour, oat bran, baking powder, nutmeg, cinnamon, baking soda and salt.

3)
Mash enough peeled bananas with a fork to make 1 cup of banana purée. Peel and slice one additional banana and set it aside.

4)
Whisk the canola oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the banana purée and chopped walnuts.

5)
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.

Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.  
Makes about 12 pancakes.