There's just something about a giant stack of pancakes that makes us happy. These banana nut pancakes are quick and easy and perfect for any time.
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon cinnamon
2/3 cup non-dairy milk
3 tablespoons maple syrup, plus extra for serving
1/2 teaspoon vanilla
1/2 cup banana, mashed
1/2 cup walnuts, finely chopped
Whisk the flour, baking powder, salt, and cinnamon in a large bowl. Next, whisk together water, maple syrup, and vanilla in a separate small bowl. Add the liquid to the flour mixture, whisking until just combined. If the batter is too thick, add a little more water, a tablespoon, or two at a time. Finally, fold in the banana and the nuts.
On a lightly oiled skillet over medium heat, pour about 1/4 cup of batter onto the skillet. When tiny bubbles appear near the pancake center, it's time to flip it. Continue to cook until golden; approximately another minute or two.
Repeat with the remaining batter, adding more oil to the skillet as needed. Next, place the pancakes on an oven-safe plate and cover with foil, then put them in a warm oven until ready to serve.
Serve with vegan butter and warm maple syrup.