These vegan banana-walnut pancakes are fluffy, flavorful, and perfect for a delightful breakfast or brunch.
Combine the flour, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
Sifting the dry ingredients ensures a lump-free batter and even distribution of leavening agents.
In another bowl, mash the banana and mix it with almond milk, apple cider vinegar, canola oil, and vanilla extract.
Use a fork to mash the banana until smooth for a consistent texture in the batter.
Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
Overmixing can result in dense pancakes, so mix until you no longer see dry flour.
Gently fold in the chopped walnuts.
Folding in the walnuts gently ensures they are evenly distributed without deflating the batter.
Heat a non-stick skillet over medium heat and lightly grease it with oil. Pour 1/4 cup of batter for each pancake and cook until bubbles form on the surface, then flip and cook until golden brown.
Maintain a consistent medium heat to cook the pancakes evenly without burning.
Serve the pancakes warm with your favorite toppings like maple syrup or fresh fruit.
For an extra touch, dust the pancakes with powdered sugar or add a dollop of vegan whipped cream.
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