In a separate bowl combine soy milk and vinegar. let sit for five minutes.
Mix bananas and other wet ingredients until pretty smooth. Poor wet into dry -- but don't overmix! Fold in the walnuts.
Brush a large nonstick skillet with canola oil and heat over moderate heat.
Pour about 1/4 cup batter per pancake into hot skillet and cook until bubbles appear on surface and undersides are golden brown, 1 to 2 minutes. [You should get nine pancakes, allow three per serving].
Flip pancakes with a spatula till cooked through, 1 to 2 minutes more.
Transfer to a large plate and loosely cover with foil to keep warm.