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The Best Fluffy Vegan Pancakes

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This is the Best Fluffy Vegan Pancakes recipe! These easy vegan pancakes are made with just 7 simple ingredients, completely plant-based, and melt-in-your-mouth delicious. Saturday mornings never tasted so good.

Life is full of disappointments. But, your pancakes should never be one of them. Remember those delicious, made from scratch, fluffy pancakes grandma used to make? They symbolized all that was good and true in the world. So, it stands to reason you don’t want to run the risk of having your Saturday morning spoiled by some less-than-average pancake.

But, is there a vegan pancake recipe that can live up to those old memories? Do fluffy vegan pancakes actually exist? Is there a homemade vegan pancakes recipe out there that will truly satisfy the soul?

YES, YES, AND YES!!!

These Fluffy Vegan Pancakes are absolutely incredible! Oil free, egg free, dairy free, and truly mouth-watering.

So, let’s stop talking and get to making some of the best homemade vegan pancakes…EVER!

I already have several vegan pancake recipes on Shane & Simple. But, I’ve always wanted to come up with a homemade vegan pancake recipe that was truly light and fluffy. And, didn’t use any processed ingredients like oil, vegan butter, etc.

I wanted to give people the pancake experience they remember growing up and still keep it healthy.

It proved to be harder than I thought. Because, obviously, I don’t use eggs, butter, or dairy which is the essence of an old-timey homemade pancake recipe. And, I don’t cook with oil. So, to say this recipe was challenging would be putting it mildly.

But, after several attempts and lots of ingredients…SUCCESS! These are truly some of the best pancakes I’ve ever eaten or made. And, my kids say the same thing.

Can Vegans Eat Pancakes?

Yes! These Fluffy Vegan Pancakes are the perfect example. You don’t need dairy or eggs to make incredible vegan pancakes. Honestly, this recipe is proof that less is more when it comes to ingredients.

The best thing about these pancakes is that they are a blank canvas. You can add just about anything you want to them. Get creative!

They’re perfect with warm maple syrup. But, I also love to spread my Strawberry Chia Jam between the layers and then top with a little syrup. Absolutely delicious!

Some of our favorite add-ins are non-dairy chocolate chips, strawberries, raspberries, or blueberries. And, then top them with walnuts and sliced bananas. Starting to get the picture?

How Do You Make Fluffy Vegan Pancakes?

This recipe is so simple and the perfect example of “less is more.”

All you need is 1 bowl and 7 simple ingredients.

  1. Organic unbleached flour (you may also use whole wheat pastry flour, whole wheat flour or white whole wheat flour)
  2. Your preferred dry sweetener (organic cane sugar, maple sugar, or date sugar) But, you can omit this if you prefer.
  3. Baking powder
  4. Just a pinch of salt
  5. Unsweetened almond milk or soy milk if you prefer
  6. Apple Cider Vinegar
  7. Vanilla extract

Start out by adding the organic unbleached flour, dried sweetener, baking powder, and salt to a mixing bowl. Whisk all the ingredients together until they are well combined.

Add the almond milk, apple cider vinegar, and vanilla to a large measuring cup or small bowl. Whisk everything together and let it sit for a couple of minutes. The vinegar will create vegan buttermilk which helps the pancakes get fluffy.

Once your vegan buttermilk is ready, make a well in the center of the dry ingredients and add your wet mixture. Whisk everything together until the batter is smooth, but don’t overmix.

Now, let the batter sit for at least 5 minutes to give the baking powder time to work. This is when the magic happens. It’s how you make vegan pancakes fluffy.

Once the batter is ready, spoon the desired amount of batter onto your cooking surface. Most people use ¼ cup of batter, but I like using ½ cup because I want BIG pancakes. You can make 8 large pancakes or 12-16 smaller ones.

Let the first pancake/pancakes cook for about 5 minutes. (For some reason, in my experience, it takes that first one a little longer to cook) Once the top starts to bubble up and the edges brown just a bit, flip it and finish cooking.

That’s it! The best Fluffy Vegan Pancakes!

What To Serve With Easy Vegan Pancakes

You can create an amazing breakfast with these pancakes with a few other of my recipes. Yes, they are perfect by themselves but try some of these additions to create a Saturday morning feast no one will soon forget.

  • Tofu Breakfast Scramble
  • Vegan Breakfast Sausage Patties
  • Smoky Maple Tempeh Bacon
  • Vegan Chocolate Gravy

Tips For Making The Best Fluffy Vegan Pancakes

Yes, ingredients matter when it comes to making delicious Fluffy Vegan Pancakes from scratch. But, procedure and equipment are also important.

  • Use a good nonstick frying pan or griddle. Very important! But, you don’t have to break the bank. My personal favorite is Ballarini nonstick pans. I use them all the time. And, they’re what I used to make the pancakes you see in the photos. NO OIL or SPRAY and the pancakes don’t stick. They’re amazing!
  • NO HIGH HEAT! This is one of the most common pancake mistakes people make. Set your pan on medium heat and allow it to completely heat up before making the pancakes.
  • Don’t overmix your batter! Whisk it until it’s smooth then stop. And, if there are a few lumps, that’s ok. Too much mixing will cause the pancakes to come out flat and firm. (that’s what she said)
  • Let the first pancake or pancakes you pour cook for at least 5-6 minutes. You want to see a few bubbles start to appear on top and the edges to look a little cooked. Then, flip and let the pancake finish cooking.
  • Finally, let the batter sit for at least 5 minutes after mixing! Because we are not using oil or eggs it’s important to allow the baking powder to do its job. This is how you get delicious Fluffy Vegan Pancakes.

You will LOVE these Fluffy Vegan Pancakes! They are…

  • Light
  • Fluffy
  • Easy to make
  • So satisfying
  • Healthy
  • Versatile
  • Absolutely delicious!

More Delicious Easy Vegan Pancake Recipes

  • Vegan Blueberry Pancakes
  • Five Ingredient Easy Vegan Pancakes
  • Vegan Peanut Butter Pancakes
  • Vegan Pumpkin Pie Pancakes

If you make this recipe be sure and let me know. Please leave a comment below with a star rating. And, be sure to share a picture on Instagram with the hashtag #shaneandsimple. I want to see your work!

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Fluffy Vegan Pancakes


★★★★★

5 from 21 reviews

  • Author: Shane Martin
  • Prep Time: 10 mins.
  • Cook Time: 15 mins.
  • Total Time: 25 minutes
  • Yield: 8 pancakes 1x
  • Diet: Vegan
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Ingredients

Dry Ingredients

  • 2 cups organic unbleached flour (you may also use whole wheat pastry flour, whole wheat flour or white whole wheat flour)
  • 3 Tbsp dry sweetener (organic cane sugar, maple sugar, or date sugar)
  • 2 Tbsp baking powder (low-sodium if available)
  • 1/2 tsp. of salt

Wet Ingredients

  • 2 ¼ cups unsweetened almond milk
  • 2 Tbsp apple cider vinegar
  • 1 1/2 tsp. vanilla extract

Instructions

  1. Add all dry ingredients to a large mixing bowl and whisk together.
  2. Using a separate bowl or large measuring cup, combine the wet ingredients and whisk until everything is well combined. 
  3. Form a small well in the center of the dry mix, pour in the wet mixture, and whisk until the batter is smooth but still has just a few lumps. Set the batter aside and let it sit for 5-10 minutes.
  4. While the batter is resting, preheat a nonstick skillet or griddle to medium heat. Pour ½ cup of the batter onto the cooking surface. Once the top of the pancake starts to bubble, flip with a spatula. Then, cook until the pancake is golden. Usually about 45 seconds to 1 minute depending on the cooking appliance.
  5. Serve with maple syrup and favorite toppings.

Equipment

Date Sugar

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Maple Sugar

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Organic Cane Sugar

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Organic Unbleached Flour

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Spatulas

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Mixing Bowls

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Nonstick Skillet

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Maple Syrup

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Whole Wheat Pastry Flour

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Notes

Whole Wheat Pastry Flour is my favorite if Organic Unbleached Flour is not available. 

You may omit the dry sweetener if you prefer.

This recipe makes 8 large pancakes if you use ½ cup of batter. You will 12-16 smaller ones using ¼ cup of the batter.

  • Category: Breakfast
  • Cuisine: Vegan

Keywords: fluffy vegan pancakes, fluffy vegan pancakes recipe, light and fluffy vegan pancakes, vegan, plant-based, breakfast

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Previous Post: « Simple Supper Menu #5 – Thai Spaghetti
Next Post: Simple Supper Menu #6 – Vegan Sweet Potato Shepherd’s Pie »

Reader Interactions

Comments

  1. Jen

    February 22, 2020 at 9:58 am

    These didn’t turn out for us. Brown on the outside but still gooey inside. Cooked on medium for about 4 minutes on each side. Any suggestions?

    Reply
    • Shane Martin

      February 22, 2020 at 12:14 pm

      Hi, Jen! Really sorry to hear that. Let’s investigate a bit. 1) Is your pan or griddle in good shape 2) Try reducing the heat to low-medium because many appliances can differ, sadly 3) Does the batter feel too thick? If so, add 2-3 Tbsp of milk to thin it out just a bit.

      Get back to me and let me know. We got this:)

      Reply
      • Jen

        February 24, 2020 at 9:02 am

        Thanks for the tips! These turned out much better today. The first time the batter was really thick, so added more milk today.

        Reply
        • Shane Martin

          February 24, 2020 at 9:20 am

          Great! I always find it interesting how things like this differ for each individual. I spend so much time testing recipes over and over and over until I feel it’s just right. But, without fail, it just doesn’t work “as is” for some. I’ve heard geographic location, blah, blah, blah. Who knows? But, I’m glad they were better this time around. Please don’t hesitate to reach out with any questions or comments.

          Reply
    • mike

      February 22, 2020 at 12:21 pm

      I would check what Shane said. We’ve already made them a couple of times and they came out perfect every time.

      ★★★★★

      Reply
  2. mike

    February 22, 2020 at 12:20 pm

    We’ve already made them a couple of times and perfect every time! Absolutely amazing!!! Light, fluffy, and mouth-watering…just like in the post:) Thanks!

    ★★★★★

    Reply
    • Shane Martin

      March 29, 2020 at 2:27 pm

      That’s awesome, Mike! Sorry I’m a little late in responding. Blessings.

      ★★★★★

      Reply
  3. Gil-Marie Janssen

    February 22, 2020 at 4:58 pm

    Can these be made with a gf flour?

    Reply
    • Shane Martin

      February 23, 2020 at 2:21 pm

      Sure thing. I would use Bob’s Red Mill or Gluten-free oat flour. Should work out fine. Good luck!

      Reply
  4. Nancy Manchester

    February 23, 2020 at 7:36 am

    Really, really good. I made the pancakes with freshly ground whole wheat flour, topped them with some wild blueberries and served with warm maple syrup. Dee-licious!! Thank you for another great recipe!

    ★★★★★

    Reply
    • Shane Martin

      February 23, 2020 at 2:20 pm

      Wow, that sounds like a dream:) Thank you for sharing. Blessings.

      Reply
  5. Veronica

    February 24, 2020 at 11:00 pm

    Can I use cashew milk instead of almond milk??

    Reply
    • Shane Martin

      February 25, 2020 at 12:21 pm

      Absolutely!

      Reply
  6. Amy

    February 25, 2020 at 2:34 pm

    Made these today and they came out perfect! Will definitely be on our once a week rotation!

    ★★★★★

    Reply
    • Shane Martin

      February 25, 2020 at 7:13 pm

      Amy, that’s awesome! Thanks for reaching out and glad you liked them.

      Reply
  7. Laurie Pace

    February 26, 2020 at 10:35 am

    I have tried at least 20 plus different pancake recipes for Plant Based no oils… and subbing bananas or applesauce or flax eggs… Shane you have nailed it completely with these. They are incredible and delicious and EASY to make. Coming from a baking German family all my life, the first thing I made at age 3 was pancakes (Separating eggs and beating whites to fold back in… German Pancakes) Thank you for this recipe on Fat Tuesday… we had them this morning and I cannot say enough good things about them. I served them with Strawberries and Blueberries and only a small TBL of Maple Syrup. YUM!!!

    ★★★★★

    Reply
    • Shane Martin

      February 29, 2020 at 9:11 pm

      Thank you so much, Laurie!

      Reply
  8. Lucille

    February 28, 2020 at 4:00 pm

    Needed comfort food last night. Made these for dinner and added Mini chocolate chips and blueberries. Very delish!!!! Heated up the leftovers for breakfast this morning. Wonderful!
    Thank you, Shane.

    ★★★★★

    Reply
    • Shane Martin

      February 29, 2020 at 9:15 pm

      Awesome, Lucille! Love the additions. Blessings.

      Reply
  9. Karen Oros

    February 29, 2020 at 9:30 am

    These are fantastic! I currently have 8 more on the griddle as I type. 🙂 I used some flour I had sprouted and ground up. They are SO good! I’m batch cooking them for the next few days and the kids will be able to grab a healthy quick breakfast. Thanks so much for posting this! 😀

    Reply
    • Shane Martin

      February 29, 2020 at 9:15 pm

      Thank you so much, Karen!

      Reply
  10. Emily

    February 29, 2020 at 5:29 pm

    So great! Made this for hubby’s birthday weekend this weekend and we both found a new fav pancake recipe! Also going to try the “Redneck Pad Thai”, lol!

    ★★★★★

    Reply
    • Shane Martin

      February 29, 2020 at 9:17 pm

      Thank you so much, Emily! Tell him “Happy Birthday” 🙂

      Reply
      • Emily

        March 02, 2020 at 9:42 pm

        Absolutely!

        Reply
  11. Carla

    March 02, 2020 at 9:06 am

    My kids absolutely LOVED these!

    ★★★★★

    Reply
  12. Fily

    March 11, 2020 at 12:23 pm

    I love your recipes! Can’t wait to try these pancakes with GF flour, and I was wondering – have you or has anyone tried with buckwheat flour? Thanks for these great recipes, and keep them coming!!

    Reply
    • Shane Martin

      March 12, 2020 at 12:43 pm

      Thank you! I don’t often use buckwheat flour because it’s not my favorite. But, I say try it.

      Reply
  13. Jill B

    March 23, 2020 at 8:14 pm

    We had all the ingredients on hand and I finally got around to making these tonight. I also made your strawberry jam; such GREAT recipes. Thank you so much for sharing these. I used whole wheat pastry flour and they were the fluffiest pancakes I’ve ever made…the jam is a new favorite!

    ★★★★★

    Reply
    • Shane Martin

      March 23, 2020 at 11:11 pm

      Jill, that is so great! I really appreciate it and so glad you enjoyed both recipes.

      Reply
  14. Linda

    April 08, 2020 at 10:59 am

    Wow, these are excellent! My husband said, “that Shane sure has good recipes!” lol I used 3 Tbls. of organic sugar and will try 2 next time. So fluffy, so tasty! Thank you, Shane.

    ★★★★★

    Reply
    • Shane Martin

      April 09, 2020 at 12:18 pm

      That’s awesome, Linda! Thank you for sharing.

      Reply
  15. Denise

    April 12, 2020 at 10:46 am

    I am just loving all of your recipes! This pancake recipe is no exception. The tips to let the mix rest was great. I was thinking that it was a lot of baking powder, but Shane wouldn’t steer me wrong. They were fluffy and delicious. I’m going to freeze a batch to have on hand. Thank you 😊

    ★★★★★

    Reply
    • Shane Martin

      April 13, 2020 at 6:36 pm

      Thank you so much, Denise! I’m so glad you enjoyed the pancakes.

      Reply
  16. Melody

    April 12, 2020 at 11:33 am

    Definitely going to indulge and try these! Can the extra batter be refrigerated? If so how long?

    Reply
    • Shane Martin

      April 13, 2020 at 6:35 pm

      Hi, Melody. The batter should be good for a couple of days. Enjoy.

      Reply
  17. Emily

    April 12, 2020 at 11:58 am

    This was perfect along with your Tofu Scramble for our family’s “Happy Resurrection Day” breakfast! Even my father in law – who was very skeptical about all this non-meat stuff truly enjoyed it all! Thanks and Happy Easter!

    ★★★★★

    Reply
    • Shane Martin

      April 13, 2020 at 6:35 pm

      Thank you, Emily! And, hope you all had a great Resurrection Day! Blessings.

      Reply
  18. Sissel

    April 15, 2020 at 5:50 am

    Could I use oatflour (grinded oats) ?

    Reply
    • Shane Martin

      April 15, 2020 at 1:48 pm

      I like oat flour. But, do try and grind it as fine as you can. But, yes, it will work.

      Reply
  19. Shannon

    April 18, 2020 at 2:37 pm

    Love these!! Thanks Shane! We are recently WFPB, I used whole wheat flour and added dairy free chocolate chips. They were AMAZING!

    ★★★★★

    Reply
    • Shane Martin

      April 19, 2020 at 1:28 pm

      Thank you so much, Shannon!

      Reply
  20. Wanda

    May 07, 2020 at 12:58 pm

    These are the most amazing and delicious vegan pancakes ever! Seriously! My husband and I both said it tastes like French Toast and Bread Pudding combo! Thank you!!

    ★★★★★

    Reply
    • Shane Martin

      May 07, 2020 at 4:07 pm

      Wow! Thank you so much!!!

      Reply
  21. mary beth

    May 10, 2020 at 7:52 pm

    Made these this morning, the flavor was very good, but they were way too thin, almost like crepe. I was wondering if it was because I subbed with whole grain pastry flour? I know I wasn’t off on the measurements, does the WG Pastry flour sub perfectly for AP flour?

    Reply
    • Shane Martin

      May 10, 2020 at 7:58 pm

      Whole grain will not rise as well as organic unbleached flour. Unbleached flour is a harder flour which is what helps it rise.

      Reply
  22. Christina

    June 13, 2020 at 9:44 am

    Holy moly! These are simply amazing! I am horrible at making thick and fluffy pancakes ( also, horrible at leaving reviews but I just HAD to let you and others know how delicious these are). I have tried so many different recipes, claiming how great they were, but this recipe is the ONLY one I will ever make again! Thank you for sharing this truly simple and delicious recipe with us. I spread apricot preserves on mine, didn’t miss the butter and didn’t need syrup even. I put 2 on my plate and realize now, as I happily sit here with my pancake food baby, 1 would have been more than sufficient. They are very hearty and filling. Again, thank you so much for sharing this recipe!
    Christina

    ★★★★★

    Reply
    • Shane Martin

      June 16, 2020 at 6:56 am

      Thank you!

      Reply
  23. Leigh Anna

    June 15, 2020 at 8:35 am

    For texture and nonstick: A+++
    But mine did taste quite baking sodaish. I am fairly new to WFPB cooking and I’m still learning what can be substituted and what cannot in a recipe. I used unsweetened coconut milk since that is what I had open. I did use regular baking soda because I had no idea that they made low sodium baking soda (wow, so much to learn!) Date sugar and whole wheat flour. Everything else was the same as your recipe. Do you think the whole wheat flour and the coconut milk are what contributed to the predominance of the baking soda taste? I will continue to experiment with this recipe because it is the first one that did not stick to my nonstick pans but I’d appreciate your input!
    Also, I like to add things to my pancakes to bump up the nutritional value. Spinach, canned pumpkin, and flaxseed are common. Do you have a standard rule for adjusting for the addition of wet ingredients like canned pumpkin, or dry like ground flaxseed?

    Thank you!

    Reply
    • Shane Martin

      June 16, 2020 at 6:53 am

      Hi, Leigh Anna! Thanks for reaching out and glad the pancakes worked out. I do know that whole wheat flour can sometimes be a little more “bitter” and that could contribute, but you can try reducing the baking a bit as well. When it comes to pancakes everything there is no “standard” rule. LOL! But, my Blueberry Pancake Recipe is a good road map to follow: https://shaneandsimple.com/vegan-blueberry-pancakes/ and I have a few more on the site as well. I hope this helps. And, thanks again!

      Reply
      • Leigh Anna

        June 18, 2020 at 11:34 pm

        Super. Thank you for your feedback, Shane.

        Reply
  24. Emily

    June 21, 2020 at 4:54 pm

    My Father-in-Law and Hubby enjoyed their Father’s Day brunch – these are our favorite pancakes! Went great with the tofu scramble which we thoroughly enjoyed as well! Happy Father’s Day to you and all the father figures in your life!

    ★★★★★

    Reply
  25. Sonya

    July 26, 2020 at 11:07 am

    My family’s new favorite! They’ve turned out perfect every time- even at high altitude (6,000). Thanks for the great recipe.

    Reply
    • Shane Martin

      July 27, 2020 at 10:53 pm

      Awesome!

      Reply
  26. Lori

    August 06, 2020 at 8:18 am

    I made these this morning and they were so good!!! I used white whole wheat flour and coconut sugar. Delicious!!
    Thanks for another great recipe Shane!

    ★★★★★

    Reply
  27. Jewell

    September 16, 2020 at 3:22 pm

    FINALLY! I’ve tried a variety of vegan pancakes since we started eating all vegan and I must say this recipe is by far THE BEST!
    I cannot thank you enough.

    Reply
    • Shane Martin

      September 16, 2020 at 4:59 pm

      Wow, thanks, Jewell! If you wouldn’t mind giving it a “star rating” I’d really appreciate it. It helps with the Google:) Blessings.

      Reply
  28. Luci

    September 16, 2020 at 3:33 pm

    Hi Shane,
    I know you listed several types of flour, and others have mentioned a few more, but I didn’t see, or maybe just missed it, Spelt Flour…would this work as well? And would I use the same amount as the recipe is written? I can’t wait to try these after all the great reviews! I am one of those who has never had great luck with pancakes, standard or plant based haha, but would love to conquer this issue! Hopefully this will be the magic recipe for me and my quest will be over!
    Thanks so much!

    Reply
    • Shane Martin

      September 16, 2020 at 4:58 pm

      Hi, Luci! Thanks for reaching out. Yes, spelt flour will work but keep in mind it’s fairly dense. So, after you mix the batter let it sit for a few minutes. Good luck and I hope you enjoy the pancakes:)

      Reply
  29. Lynette

    September 21, 2020 at 9:43 am

    Hey Shane, these pancakes were awesome! So fluffy and light. My husband and grandkids loved them. You’ve done it again! Thank you!!

    ★★★★★

    Reply
  30. Sally Joslin

    November 28, 2020 at 9:30 am

    So easy and delicious! My 3 year old granddaughter and I had a great time making them together this morning. Creating another tradition! Thanks for another tasty and healthy recipe.

    ★★★★★

    Reply
    • Shane Martin

      November 28, 2020 at 12:00 pm

      Comments like this make my heart happy:) Blessings.

      Reply
  31. Ken

    December 31, 2020 at 10:11 am

    Shane,

    I have referred your site to others who have transitioned to plant-based eating. Your recipes are easy, minimal-ingredients, oil-free, and just-way-cool. We are 50/50 raw foodist/vegans.

    At any rate, in trying to make these, we ran into a snag. Too thick so we added more liquid. Either way, they stuck horribly to the non-stick pan (we’ve Caraway). We don’t use oils in our recipes, but that also includes not using oils as a lubricant for the pan. Did not have a chance to truly enjoy the pancakes yet. Any suggestions for a non-stick experience to be able to enjoy these pancakes?

    Reply
    • Shane Martin

      January 01, 2021 at 1:12 pm

      Hi, Ken! Sorry I’m just now getting back to you and sorry to hear about the pancakes. The batter will feel a bit thick but that’s ok. As far as pan, Ballarini are my absolute favorite. Here’s a link: https://amzn.to/2Mh7PDc

      Reply
  32. Ken Breslow

    January 04, 2021 at 10:30 pm

    Shane,

    I do appreciate your reaching out. So, out of curiosity, what do I do to ensure a non-stick experience? Preheat a naked pan before pouring batter into it or do you use something to keep from having a mess?

    By the way, thank you for the recommendation.
    All the bestest

    Ken

    Reply
    • Shane Martin

      January 06, 2021 at 7:56 am

      Hi, Ken! Be sure and let the pan completely heat before using. I always tend to let it heat a bit longer than usual to ensure it’s ready. A decent nonstick pan is essential too. But, it doesn’t have to be expensive either (see my recommendation above). Hope this helps.

      ★★★★★

      Reply

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