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Vegan Walnut and Oat Pancakes

  • Cooking time10 min
  • Prep time5 min
  • Portions 4
recipe image Crêpes végétaliennes à l’avoine et aux noix de Grenoble


  • 1 cup all-purpose flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/8 tsp. ground nutmeg
  • 1/8 tsp. ground cinnamon
  • 1/4 cup chopped walnuts
  • 1/4 cup quick-cooking oats
  • 4 Tbsp. Becel® Vegan margarine , divided
  • 1 cup club soda

Nutrition facts

Total Fat18.00 g
Saturated Fat2.500 g
Trans Fat0.000 g
Polyunsaturated Fat7.000 g
Monounsaturated Fat7.000 g
Cholesterol0 mg
Sodium380 mg
Total Carbs28.00 g
Dietary Fiber2.0 g
Sugars1.00 g
Protein6.00 g
Vitamin D0.000 mcg
Calcium69 mg
Iron2.00 mg
Potassium68.000 mg
Omega-31.50 g
Omega-65.00 g


  1. Combine flour, baking powder, salt, nutmeg and cinnamon in medium bowl. Stir in walnuts, oats, 2 Tbsp. (30 mL)melted Becel® Vegan margarine, then club soda. Let batter stand 5 minutes to thicken.
  2. Melt 2 tsp. (10 mL) margarine 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 margarine and batter. Serve, if desired, with sliced bananas, maple syrup and a dollop of margarine.
TIP: To make these pancakes gluten free, replace all-purpose flour with gluten free flour.