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Vegan Walnut and Oat Pancakes

We use all vegan ingredients to make this delicious vegan recipe.

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  • 15 min
  • Prep time5 min
  • Servings4
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

Nutritional Guidelines (per serving)

(Nutrition information is calculated using an ingredient database and should be considered an estimate.)


  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.

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