Yield: 8 pancakes

Almost custardy in consistency, these banana-walnut pancakes would probably be good unadorned, but the syrup is the perfect accompaniment.

1 cup unsweetened soy milk (plain or vanilla soy milk would also be good–regular or lite), less 1 tablespoon
1 tablespoon apple cider or plain vinegar (I’ve used unseasoned rice vinegar in a pinch)
2 bananas, mashed
½ cup whole wheat flour
1/2 cup self-rising flour (the latter will yield slightly taller and a couple more pancakes)
4 tablespoons brown sugar
½ teaspoon baking powder
¼ teaspoon baking soda
1/2 teaspoon pumpkin pie spice, apple pie spice, your favorite similar spice blend or cinnamon
1/4 cup walnut pieces or chopped walnuts
Vegetable oil for frying
Buttery Vegan Brown Sugar-Walnut Syrup (recipe follows)

Preheat oven to warm. In a small bowl, whisk together soy milk and vinegar to make vegan buttermilk and set aside. In a medium mixing bowl, mash bananas. Add next 7 ingredients to the bowl and whisk to partially combine. Whisk in vegan buttermilk until batter is smooth except for small lumps from the banana and walnuts. In a large cast iron skillet or griddle over slightly lower than medium-high heat, heat 1 tablespoon of vegetable oil. (Normally, I like to combine the oil with vegan butter, but the sugar content from the banana makes burning a greater likelihood.) Using a 1/4 cup measure, make pancakes, two at a time. Cook 2-3 minutes on the first side until you get a slight rise and a few bubbles appear. (Because of the bananas in the batter, I recommend cooking lower and slower than normal in order to cook the center without burning the exterior.) Gently flip and cook another couple of minutes on the reverse. Add oil to keep the skillet greased as needed. If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining butter and pancake batter. Serve warm with Buttery Vegan Brown Sugar-Walnut Syrup.

Buttery Vegan Brown Sugar-Walnut Syrup:
2 tablespoons vegan butter
1/2 cup plain soy creamer
1/2 cup brown sugar
1/2 cup walnut pieces

In same skillet or a saucepan over medium high, melt vegan butter. Whisk in next three ingredients and cook, stirring frequently, until syrup thickens slightly. Add walnut pieces and cook, stirring, another 2-3 minutes. Serve warm.