In a measuring cup, combine the milk and apple cider vinegar. Set aside for a few minutes to curdle.In a blender, combine the milk mixture with all of the ingredients (except for the walnuts) in the order listed. Blend on high for about 15 seconds, until the batter is smooth.Warm a non-stick skillet over medium-low heat. For me this is between the 3 to 4 setting on my stove. You don’t want to pan too hot or the pancakes will burn. Lightly grease then pour out about 1/4 cup of the batter and cook until the edges are firm enough to flip, for about 5 minutes on each side. Serve warm with pure maple syrup (and sliced banana/drizzled peanut butter, if desired), and enjoy!