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Vegan Pancakes with Walnuts, Figs and Maple Syrup

Vegan Pancakes with Walnuts, Figs and Maple Syrup

Hi there! I have a very serious question for you today - have you ever tried vegan pancakes? No! Maybe.... oh, you don't even know what they are? Well whether you have or your haven't, sit down, take a break, and let me show you your next favourite recipe. 

Lately, I find myself trying to create recipes for healthier and vegan-friendly snacks/small meals. Why? Because I realised that a) Life is way too short to be in the kitchen all the time to whip up masterpieces and b) There seems to be a lack of these recipes available. We are creatures of habit, us humans, and a habit of ours (whether it be a bad or good one) is to snack. So why not be armed with recipes that will keep you in good health and on track to your goals? 

Vegan pancakes are a great, family fun option that can be enjoyed by (you guessed it) your whole family! And just look at those pictures... you probably don't need much convincing. In fact, I'm willing to bet your mouth is watering already. 

Even if you're not a fig fan, you can still enjoy this recipe. I have created it so that you can use the pancake recipe and make the base of the pancakes, then add your own favourite toppings! 

To make these vegan pancakes, you are going to need 40 minutes, 11 ingredients, and a couple of basic kitchen utensils. As this recipe takes a little longer to make, I would recommend trying this one on a day where you have more time. 

One of the key players in this recipe is the almond milk and almond flour which make up the base of the pancake. Both of these products are a high source of protein and fibre, as well as containing essential minerals such as calcium, magnesium, iron, and potassium. They are also both low in fat, but a good source of 'healthy fats'.

Vegan pancakes with walnuts, figs, and maple syrup are the perfect lazy Sunday breakfast because they are: 

  • Fairly uncomplicated to make.
  • Taste amazing, and light on the stomach.
  • Good source of protein - 15g per serve! 
  • Great source of fibre - 17g per serve! 
  • Can be shared with the family - a real crowd pleaser.

This recipe will make 5 servings of pancakes. You can choose to share them with family or eat the whole lot - hey, no judgment here! Can't say I haven't thought about it myself. If neither of these two options is for you, you can simply divide the ingredients in the recipe below to the desired number of servings. So if you want a single serving, divide the recipe by 5. 

If you are feeling a bit more creative or simply don't like the toppings listed, try changing them. You could try different berries, banana... you are only limited by your imagination (and your taste buds). Be sure to share your creations with me, I love seeing and being inspired by you all! 

Did you enjoy this recipe? Check out my 'Coconut Milk Yoghurt' - perfect addition to any pancakes!

Ingredients
8
Prep time
5 minutes
Total time
Category: Breakfast
Serves: 5
Allergens: Coconut, Gluten, Soy

Ingredients

For the pancake

  • 12 cup almond flour
  • 2 cups almond milk
  • 14 cup baking powder
  • 2 cups dark rye flour
  • 212 tsps extra virgin coconut oil
  • 1 dash ground cinnamon
  • 12 cup maple syrup
  • 1 dash sea salt

For the toppings

  • 5 large fig (sliced)
  • 12 cup soy yogurt
  • 1 cup walnut halves (crushed and roasted)

Directions

  1. Use a big bowl and mix all the dry ingredients for the pancake first before you add the maple syrup and the almond milk.
  2. Use a whisk to mix everything very well and preheat a skillet with half a tsp coconut oil in it.
  3. Put some batter in the skillet and fry the pancake on low/medium heat for about 3-5 minutes on each side.
  4. Before serving sprinkle roasted walnuts on top and add the sliced fig.
  5. The pancake tastes great if you serve it with 2 tbs of coconut yogurt.

Notes


Did you make this recipe? Please take a photo, share it on Instagram and tag it with #veganio. We love to see your photos.

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