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Vegan Walnut and Oat Pancakes

We use all vegan ingredients to make this delicious vegan recipe.
  • 15 min
  • Prep time5 min
  • ServingsPortions 4
recipe image Vegan Walnut and Oat Pancakes


  • 1 cup (250 mL) all-purpose flour
  • 1 1/2 tsp. (7 mL) baking powder
  • 1/4 tsp. (1 mL) salt
  • 1/8 tsp. (0.5 mL) ground nutmeg
  • 1/8 tsp. (0.5 mL) ground cinnamon
  • 1/4 cup (60 mL) chopped walnuts
  • 1/4 cup (60 mL) quick-cooking oats
  • 4 Tbsp. (60 mL) Becel® Salted Plant-Based Bricks, divided
  • 1 cup (250 mL) club soda
Energy (kcal)0 kcal
Energy (kJ)0 kJ
Protein (g)0.0 g
Carbohydrate incl. fibre (g)0.0 g
Carbohydrate excl. fibre (g)0.0 g
Sugar (g)0.0 g
Fibre (g)0.0 g
Fat (g)0.0 g
Saturated fat (g)0.0 g
Unsaturated fat (g)0.0 g
Monounsaturated fat (g)0.0 g
Polyunsaturated fat (g)0.0 g
Trans fat (g)0.0 g
Cholesterol (mg)0 mg
Sodium (mg)0 mg
Salt (g)0.00 g
Vitamin A (IU)0 IU
Vitamin C (mg)0.0 mg
Calcium (mg)0 mg
Iron (mg)0.00 mg
Potassium (mg)0 mg


  1. Combine flour, baking powder, salt, nutmeg and cinnamon in medium bowl. Stir in walnuts, oats, 2 Tbsp. (30 mL) melted Becel Salted Plant-Based Bricks, then club soda. Let batter stand 5 minutes to thicken.
  2. Melt 2 tsp. (10 mL) Becel in large nonstick skillet over medium-high heat, then drop batter by 1/4-cupfuls (60 mL). Cook pancakes, turning once, until done. Repeat with remaining Becel and batter. Serve, if desired, with sliced bananas, maple syrup and a dollop of Becel.
To make these pancakes gluten free, replace all-purpose flour with gluten free flour. See nutrition information for sodium content.