There's just something about a giant stack of pancakes that makes me happy. And these banana nut pancakes are quick, 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 them with foil, then put them in a warm oven until ready to serve.
Serve with vegan butter and warm maple syrup.
