Plant-Based Maple Walnut Pancakes
May 04, 2021
A breakfast for a King. Plain and simple. Beyond delicious and super easy!
- 1 cup walnuts
- 1 cup water
- 1/4 cup honey
- 1/4 cup Agave nectar
- 1/2 tsp vanilla
- 1 cup flour
- 1/2 tsp salt
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vinegar
- Coconut oil (or oil of choice); to grease pan
- Sliced bananas (optional)
- Blueberries (optional)
- Maple syrup (optional)
Preheat the oven to 375 degrees fahrenheit. Once the oven reaches 375, pour the walnuts onto the baking sheet, and bake the walnuts for 10 minutes to give them a toasty flavor.
Once the walnuts are done toasting, add the walnuts to the Nutr machine, then add in a half cup of water, the honey, agave, and vanilla extract.
Press the no heat button and let it run through one cycle. After one complete cycle, press no heat and let it run through one more cycle until the walnut mixture is smooth and creamy.
In a mixing bowl, stir together the flour, salt, baking powder, and baking soda. Then add in the walnut puree. Stir until smooth. It will be thick like dough, add in the remaining half cup of water, and stir until the batter has thinned out a bit, then stir in the vinegar to activate the baking soda.
Turn the stove on to medium low, add about half a tsp of coconut oil into a medium saute pan, and let it melt. Once the pan is warm, scoop two spoonfuls of pancake batter into the pan. Let the pancake cook until the top starts to bubble, about 1.5-2 minutes. Then use a spatula to flip the pancake over, let cook for about another 1-1.5 minutes on the other side.
Remove from the pan, top with walnuts, bananas, blueberries, and maple syrup. Enjoy!
Makes 8 medium sized pancakes.
Calories 182.25 /pancake