Deliciously Nutty Vegan Oat and Walnut Pancakes
These Deliciously Nutty Vegan Oat and Walnut Pancakes are not only a tasty treat but also a wholesome breakfast option for anyone seeking a plant-based meal to start their day. Bursting with the rich flavor of walnuts and the heartiness of oats, these pancakes are fluffy, satisfying, and easy to make. They combine unbleached white and whole wheat flours with a hint of cinnamon and nutmeg for warmth and depth. Perfect for a family breakfast or a brunch with friends, serve these pancakes with your favorite maple syrup, fresh fruits, or a dollop of non-dairy yogurt for an indulgent yet healthy meal. Enjoy the delightful fusion of textures and flavors that will leave you feeling energized and ready to conquer the day!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Unbleached white flour
3/4 cup (Sifted)
Whole wheat flour
1/4 cup (Sifted)
Salt
1/2 teaspoon (N/A)
Baking powder
2 teaspoons (N/A)
Cinnamon
1/8 teaspoon (N/A)
Nutmeg
1/8 teaspoon (N/A)
Chopped walnuts
1/4 cup (Chopped)
Quick-cooking oats
1/4 cup (N/A)
Soymilk (plain or vanilla flavored)
1 1/3 cups (N/A)
Vegetable oil
1 tablespoon (For cooking)
Maple syrup or sugar
1 teaspoon (N/A)
Instructions
1
In a large mixing bowl, sift together the unbleached white flour, whole wheat flour, salt, baking powder, cinnamon, and nutmeg until well combined.
2
In a separate bowl, whisk together the soymilk, vegetable oil, and maple syrup (or sugar) until smooth.
3
Create a well in the center of the dry ingredients and gradually pour in the wet mixture. Stir until just combined; be careful not to overmix. Fold in the chopped walnuts and quick-cooking oats gently.
4
Preheat a non-stick griddle or skillet over medium heat and lightly grease it with oil.
5
For each pancake, pour about 1/4 cup of the batter onto the hot griddle. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook the other side until golden brown, another 1-2 minutes.
6
Remove pancakes from the heat and keep warm while you cook the remaining batter. Serve hot with your favorite toppings.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Deliciously Nutty Vegan Oat and Walnut Pancakes?
They are a wholesome, plant-based breakfast option made with a blend of flours, oats, and walnuts, offering a fluffy texture and rich flavor.
Are these pancakes suitable for a vegan diet?
Yes, these pancakes are 100% vegan as they contain no animal products like dairy or eggs.
Are these pancakes dairy-free?
Yes, the recipe uses soymilk and vegetable oil instead of dairy milk and butter.
Are these pancakes egg-free?
Yes, the recipe does not use eggs, making it safe for those with egg allergies or following a vegan lifestyle.
What type of flour is used in this recipe?
The recipe uses a combination of 3/4 cup unbleached white flour and 1/4 cup whole wheat flour.
Can I use only whole wheat flour?
You can, but the texture may be denser; the current mix ensures they remain light and fluffy.
What kind of milk is recommended?
Soymilk is recommended, either plain or vanilla flavored for extra depth.
Can I substitute soymilk with another plant milk?
Yes, you can use almond milk, oat milk, or cashew milk as a substitute for soymilk.
What type of oats should I use?
The recipe calls for 1/4 cup of quick-cooking oats to ensure the right texture in the batter.
Can I use rolled oats instead of quick-cooking oats?
You can, but for best results, pulse them briefly in a blender so they match the consistency of quick-cooking oats.
What provides the nutty flavor in these pancakes?
The nutty flavor comes from 1/4 cup of chopped walnuts folded into the batter.
Can I substitute walnuts with other nuts?
Yes, chopped pecans or almonds would also work well in this recipe.
Is there any sweetener in the pancake batter?
Yes, the recipe includes 1 teaspoon of maple syrup or sugar.
What spices are included for flavor?
The batter is seasoned with cinnamon and nutmeg for warmth and depth.
How much baking powder is needed?
The recipe requires 2 teaspoons of baking powder to help the pancakes rise.
Why do I need to sift the flour?
Sifting helps remove lumps and aerates the flour, resulting in a smoother, fluffier pancake.
How should I mix the wet and dry ingredients?
Create a well in the center of the dry ingredients and gradually pour in the wet mixture, stirring until just combined.
What happens if I overmix the batter?
Overmixing can develop the gluten too much, leading to tough rather than fluffy pancakes.
At what heat should I cook the pancakes?
Cook them over medium heat on a preheated non-stick griddle or skillet.
How much batter should I use for each pancake?
Use approximately 1/4 cup of batter for each pancake.
When is the right time to flip the pancakes?
Flip them when bubbles form on the surface and the edges look set, usually after 2-3 minutes.
How long do they cook on the second side?
The second side typically takes 1-2 minutes until it turns golden brown.
Can I make these pancakes gluten-free?
You can attempt to substitute the flours with a 1:1 gluten-free baking blend and use certified gluten-free oats.
Can I freeze these pancakes?
Yes, let them cool completely and store them in a freezer-safe bag with parchment paper between them.
How do I reheat frozen pancakes?
Reheat them in a toaster, oven, or microwave until warmed through.
What are some suggested toppings?
Popular toppings include maple syrup, fresh fruits, or a dollop of non-dairy yogurt.
Can I add fruit like blueberries to the batter?
Yes, you can gently fold in fresh or frozen berries along with the walnuts and oats.
How many ingredients are in this recipe?
There are 11 ingredients in total, including staples like flour, salt, and oil.
Is this recipe good for meal prep?
Absolutely, you can make a large batch and store them for quick breakfasts throughout the week.
How do I keep the pancakes warm while cooking the rest?
Place them on a baking sheet in an oven set to the lowest temperature (around 200°F) until ready to serve.