Vegan Pancakes

These Homemade Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They’re bound to become one of your favorite easy breakfasts, and are great for meal prep , too .

Recently I’ve gone back to my roots with regards to baking and cooking, so I decided to let you all in on the action!

Without further ado, I’m going to introduce one of my favorite basic recipes: Fluffy Vegan Pancakes!

After playing around with the ingredients in my other pancake recipes , I found the perfect measurements that worked seamlessly to provide beautiful, fluffy pancakes.

These homemade pancakes are the kind that your husband rips into seconds after they come out of the pan! Then, between mouthfuls, he’ll declares that they’re the best breakfast he’s ever had.

(Can you tell that this is a true story, yet? Talk about a glowing review!)

What Makes These Vegan Pancakes So Good?

There are lots of easy homemade pancake recipes out there… so what makes this one so good?

• Baking powder: It interacts with the liquids and the apple cider vinegar, and the following chemical reaction results in airy, pillow-soft pancakes that you can’t help but devour!
• Meal prep perfection: I flash-freeze these pancakes all the time. That means on busy mornings when the whole household is on the go, I can just take a few out, heat them up, and voila – breakfast.
• Customize-ability: That’s a word, right? With ingredients like sea salt and sugar, these simple 30-minute pancakes are sweet and flavorful all on their own. That said, you can also add on toppings/syrups to tailor that flavor to your liking! Decorate these stacks with raspberry jam, maple syrup, vegan whipped cream, and more – this is an opportunity to get kitchen-creative!

Notes on the Ingredients

Vegan pancakes are a very low-cost meal. There are no complicated or special ingredients here, and they are all things you probably already have in your pantry.

• Soy Milk: Soy milk is my personal favorite, but any other vegan milk, like oat or almond milk, should work as well.
• Apple Cider Vinegar: Lemon juice is fine too. Whatever acid you end up using will interact with the milk, leaving you with a homemade vegan buttermilk.
• All-Purpose Flour: Whole wheat or gluten free flour can also be used. Make sure to weigh your flour so that you don’t end up packing it into a measuring cup – this could make your pancakes come out dense and heavy instead of light and fluffy.
• Baking Powder: This ingredient is the secret to fluffy pancakes!
• Sea Salt: To enhance and add flavor to your pancakes! Regular salt will work as well if you don’t have sea salt.
• Sugar: I generally use white granulated sugar, but you can add in any kind, or maple syrup or agave.
• Vegan Butter: Other oils like coconut oil can be substituted instead. Remember to use extra for the griddle/pan!

An aside about eggs: When I tested these with flax eggs, it didn’t really make a difference, so I decided to leave them out. You’ll still end up with an easy, impressive and delicious breakfast recipe!

How to Make Vegan Pancakes from Scratch

Vegan pancake batter is a total breeze to mix together. You can have it prepped and ready for the griddle in just 15 minutes.

Then, in another 15 minutes, you’ll be pulling fluffy, golden-brown pancakes off the stove. You’ll also be trying to convince yourself to wait to add the maple syrup, before digging right into a stack!

Make the Vegan Buttermilk: Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.

Sift the Dry Ingredients: In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.

Mix the Batter Together: Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps.

Prepare the Griddle: Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.

Cook the Pancakes: Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.

Serve and Enjoy: Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings. Enjoy!

Tips for Success

Pancakes are very simple to make once you are aware of a few key tips:

• Use active baking powder. Test to ensure that your baking powder is still active . Let’s just say that I’ve confidently whipped up a double batch of pancakes, only to realize I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sift your dry ingredients. Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve, or sifter , that’s okay you can still make the recipe – I do recommend it, though.
• Weigh your ingredients. While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Let wet ingredients come to room temp. Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I usually just open a new container. Sometimes, though, I take my bottle from the fridge, pour out what I need, and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.

Serving Suggestions

As I’m sure you’re aware, there are many ways to enjoy a pancake. Many. These are just a few of my favorite toppings, add-ons, and sides:

• Toppings: Too many to count! But let’s start with maple syrup, vegan whipped cream , jam, peanut butter, vegan chocolate chips, etc.
• Fresh Fruit: You can add chopped fruit to the top of you pancake stack, or simply enjoy it on the side. My personal favorite is clearly strawberries, but raspberries, blueberries, blackberries and banana slices are also popular in this household.
• Tofu Scramble: This tofu scramble recipe is just as delicious as your standard scrambled eggs, and it’s the perfect side to a plate of fluffy pancakes!
• Potatoes: Any hash brown fans? These crispy garlic roasted potatoes can be served at dinner, but they’re also delicious as a breakfast side!
• Vegan Waffles: If you’re having a brunch spread, why not pop out a plate of these fluffy vegan waffles , too? They’re sure to be equally well-received.

How to Store & Reheat Homemade Pancakes

You can refrigerate these vegan pancakes in an airtight container, or tight layers of plastic wrap, for 4-5 days. I like to reheat them in the toaster oven rather than using the microwave to prevent sogginess. Don’t forget to add some more jam or maple syrup on top before eating!

Can I Freeze Extras?

Yes, freeze your pancakes so they last for a couple of months! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.

Related Recipes

• Easy Vegan Blueberry Pancakes (GF)
• Vegan Carrot Cake Pancakes
• Gluten Free Strawberry Pancakes

Ingredients

• 1 cup soy milk , ( 240 mL) or any vegan milk
• 2 teaspoons apple cider vinegar or lemon juice , ( 10 mL)
• 1 cup all-purpose flour , ( 120g )
• 1 tablespoon baking powder , ( 14.4 g)
• ½ teaspoon sea salt , ( 2.8 g)
• 1 tablespoon granulated sugar , ( 12.5 g) any kind, or maple syrup or agave
• 1 teaspoon vanilla extract , or vanilla paste
• 1 tablespoon vegan butter or oil , ( 14 g) + extra for the griddle/pan

Instructions

• Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
• In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
• Add the sugar, vanilla extract ,melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
• Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
• Enjoy!

Notes

• Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay you can still make the recipe, I do recommend it however.
• While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
• Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.
• If you’re making a lot of pancakes, you can preheat your oven to 200 °F and keep them on a baking pan in the oven while you make the rest.

These Homemade Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They’re bound to become one of your favorite easy breakfasts, and are great for meal prep , too .

Recently I’ve gone back to my roots with regards to baking and cooking, so I decided to let you all in on the action!

Without further ado, I’m going to introduce one of my favorite basic recipes: Fluffy Vegan Pancakes!

After playing around with the ingredients in my other pancake recipes , I found the perfect measurements that worked seamlessly to provide beautiful, fluffy pancakes.

These homemade pancakes are the kind that your husband rips into seconds after they come out of the pan! Then, between mouthfuls, he’ll declares that they’re the best breakfast he’s ever had.

(Can you tell that this is a true story, yet? Talk about a glowing review!)

What Makes These Vegan Pancakes So Good?

There are lots of easy homemade pancake recipes out there… so what makes this one so good?

• Baking powder: It interacts with the liquids and the apple cider vinegar, and the following chemical reaction results in airy, pillow-soft pancakes that you can’t help but devour!
• Meal prep perfection: I flash-freeze these pancakes all the time. That means on busy mornings when the whole household is on the go, I can just take a few out, heat them up, and voila – breakfast.
• Customize-ability: That’s a word, right? With ingredients like sea salt and sugar, these simple 30-minute pancakes are sweet and flavorful all on their own. That said, you can also add on toppings/syrups to tailor that flavor to your liking! Decorate these stacks with raspberry jam, maple syrup, vegan whipped cream, and more – this is an opportunity to get kitchen-creative!

Notes on the Ingredients

Vegan pancakes are a very low-cost meal. There are no complicated or special ingredients here, and they are all things you probably already have in your pantry.

• Soy Milk: Soy milk is my personal favorite, but any other vegan milk, like oat or almond milk, should work as well.
• Apple Cider Vinegar: Lemon juice is fine too. Whatever acid you end up using will interact with the milk, leaving you with a homemade vegan buttermilk.
• All-Purpose Flour: Whole wheat or gluten free flour can also be used. Make sure to weigh your flour so that you don’t end up packing it into a measuring cup – this could make your pancakes come out dense and heavy instead of light and fluffy.
• Baking Powder: This ingredient is the secret to fluffy pancakes!
• Sea Salt: To enhance and add flavor to your pancakes! Regular salt will work as well if you don’t have sea salt.
• Sugar: I generally use white granulated sugar, but you can add in any kind, or maple syrup or agave.
• Vegan Butter: Other oils like coconut oil can be substituted instead. Remember to use extra for the griddle/pan!

An aside about eggs: When I tested these with flax eggs, it didn’t really make a difference, so I decided to leave them out. You’ll still end up with an easy, impressive and delicious breakfast recipe!

How to Make Vegan Pancakes from Scratch

Vegan pancake batter is a total breeze to mix together. You can have it prepped and ready for the griddle in just 15 minutes.

Then, in another 15 minutes, you’ll be pulling fluffy, golden-brown pancakes off the stove. You’ll also be trying to convince yourself to wait to add the maple syrup, before digging right into a stack!

Make the Vegan Buttermilk: Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.

Sift the Dry Ingredients: In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.

Mix the Batter Together: Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps.

Prepare the Griddle: Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.

Cook the Pancakes: Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.

Serve and Enjoy: Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings. Enjoy!

Tips for Success

Pancakes are very simple to make once you are aware of a few key tips:

• Use active baking powder. Test to ensure that your baking powder is still active . Let’s just say that I’ve confidently whipped up a double batch of pancakes, only to realize I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sift your dry ingredients. Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve, or sifter , that’s okay you can still make the recipe – I do recommend it, though.
• Weigh your ingredients. While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Let wet ingredients come to room temp. Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I usually just open a new container. Sometimes, though, I take my bottle from the fridge, pour out what I need, and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.

Serving Suggestions

As I’m sure you’re aware, there are many ways to enjoy a pancake. Many. These are just a few of my favorite toppings, add-ons, and sides:

• Toppings: Too many to count! But let’s start with maple syrup, vegan whipped cream , jam, peanut butter, vegan chocolate chips, etc.
• Fresh Fruit: You can add chopped fruit to the top of you pancake stack, or simply enjoy it on the side. My personal favorite is clearly strawberries, but raspberries, blueberries, blackberries and banana slices are also popular in this household.
• Tofu Scramble: This tofu scramble recipe is just as delicious as your standard scrambled eggs, and it’s the perfect side to a plate of fluffy pancakes!
• Potatoes: Any hash brown fans? These crispy garlic roasted potatoes can be served at dinner, but they’re also delicious as a breakfast side!
• Vegan Waffles: If you’re having a brunch spread, why not pop out a plate of these fluffy vegan waffles , too? They’re sure to be equally well-received.

How to Store & Reheat Homemade Pancakes

You can refrigerate these vegan pancakes in an airtight container, or tight layers of plastic wrap, for 4-5 days. I like to reheat them in the toaster oven rather than using the microwave to prevent sogginess. Don’t forget to add some more jam or maple syrup on top before eating!

Can I Freeze Extras?

Yes, freeze your pancakes so they last for a couple of months! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.

Related Recipes

• Easy Vegan Blueberry Pancakes (GF)
• Vegan Carrot Cake Pancakes
• Gluten Free Strawberry Pancakes

Ingredients

• 1 cup soy milk , ( 240 mL) or any vegan milk
• 2 teaspoons apple cider vinegar or lemon juice , ( 10 mL)
• 1 cup all-purpose flour , ( 120g )
• 1 tablespoon baking powder , ( 14.4 g)
• ½ teaspoon sea salt , ( 2.8 g)
• 1 tablespoon granulated sugar , ( 12.5 g) any kind, or maple syrup or agave
• 1 teaspoon vanilla extract , or vanilla paste
• 1 tablespoon vegan butter or oil , ( 14 g) + extra for the griddle/pan

Instructions

• Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
• In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
• Add the sugar, vanilla extract ,melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
• Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
• Enjoy!

Notes

• Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay you can still make the recipe, I do recommend it however.
• While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
• Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.
• If you’re making a lot of pancakes, you can preheat your oven to 200 °F and keep them on a baking pan in the oven while you make the rest.

These Homemade Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They’re bound to become one of your favorite easy breakfasts, and are great for meal prep , too .

Recently I’ve gone back to my roots with regards to baking and cooking, so I decided to let you all in on the action!

Without further ado, I’m going to introduce one of my favorite basic recipes: Fluffy Vegan Pancakes!

After playing around with the ingredients in my other pancake recipes , I found the perfect measurements that worked seamlessly to provide beautiful, fluffy pancakes.

These homemade pancakes are the kind that your husband rips into seconds after they come out of the pan! Then, between mouthfuls, he’ll declares that they’re the best breakfast he’s ever had.

(Can you tell that this is a true story, yet? Talk about a glowing review!)

What Makes These Vegan Pancakes So Good?

There are lots of easy homemade pancake recipes out there… so what makes this one so good?

• Baking powder: It interacts with the liquids and the apple cider vinegar, and the following chemical reaction results in airy, pillow-soft pancakes that you can’t help but devour!
• Meal prep perfection: I flash-freeze these pancakes all the time. That means on busy mornings when the whole household is on the go, I can just take a few out, heat them up, and voila – breakfast.
• Customize-ability: That’s a word, right? With ingredients like sea salt and sugar, these simple 30-minute pancakes are sweet and flavorful all on their own. That said, you can also add on toppings/syrups to tailor that flavor to your liking! Decorate these stacks with raspberry jam, maple syrup, vegan whipped cream, and more – this is an opportunity to get kitchen-creative!

Notes on the Ingredients

Vegan pancakes are a very low-cost meal. There are no complicated or special ingredients here, and they are all things you probably already have in your pantry.

• Soy Milk: Soy milk is my personal favorite, but any other vegan milk, like oat or almond milk, should work as well.
• Apple Cider Vinegar: Lemon juice is fine too. Whatever acid you end up using will interact with the milk, leaving you with a homemade vegan buttermilk.
• All-Purpose Flour: Whole wheat or gluten free flour can also be used. Make sure to weigh your flour so that you don’t end up packing it into a measuring cup – this could make your pancakes come out dense and heavy instead of light and fluffy.
• Baking Powder: This ingredient is the secret to fluffy pancakes!
• Sea Salt: To enhance and add flavor to your pancakes! Regular salt will work as well if you don’t have sea salt.
• Sugar: I generally use white granulated sugar, but you can add in any kind, or maple syrup or agave.
• Vegan Butter: Other oils like coconut oil can be substituted instead. Remember to use extra for the griddle/pan!

An aside about eggs: When I tested these with flax eggs, it didn’t really make a difference, so I decided to leave them out. You’ll still end up with an easy, impressive and delicious breakfast recipe!

How to Make Vegan Pancakes from Scratch

Vegan pancake batter is a total breeze to mix together. You can have it prepped and ready for the griddle in just 15 minutes.

Then, in another 15 minutes, you’ll be pulling fluffy, golden-brown pancakes off the stove. You’ll also be trying to convince yourself to wait to add the maple syrup, before digging right into a stack!

Make the Vegan Buttermilk: Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.

Sift the Dry Ingredients: In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.

Mix the Batter Together: Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps.

Prepare the Griddle: Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.

Cook the Pancakes: Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.

Serve and Enjoy: Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings. Enjoy!

Tips for Success

Pancakes are very simple to make once you are aware of a few key tips:

• Use active baking powder. Test to ensure that your baking powder is still active . Let’s just say that I’ve confidently whipped up a double batch of pancakes, only to realize I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sift your dry ingredients. Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve, or sifter , that’s okay you can still make the recipe – I do recommend it, though.
• Weigh your ingredients. While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Let wet ingredients come to room temp. Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I usually just open a new container. Sometimes, though, I take my bottle from the fridge, pour out what I need, and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.

Serving Suggestions

As I’m sure you’re aware, there are many ways to enjoy a pancake. Many. These are just a few of my favorite toppings, add-ons, and sides:

• Toppings: Too many to count! But let’s start with maple syrup, vegan whipped cream , jam, peanut butter, vegan chocolate chips, etc.
• Fresh Fruit: You can add chopped fruit to the top of you pancake stack, or simply enjoy it on the side. My personal favorite is clearly strawberries, but raspberries, blueberries, blackberries and banana slices are also popular in this household.
• Tofu Scramble: This tofu scramble recipe is just as delicious as your standard scrambled eggs, and it’s the perfect side to a plate of fluffy pancakes!
• Potatoes: Any hash brown fans? These crispy garlic roasted potatoes can be served at dinner, but they’re also delicious as a breakfast side!
• Vegan Waffles: If you’re having a brunch spread, why not pop out a plate of these fluffy vegan waffles , too? They’re sure to be equally well-received.

How to Store & Reheat Homemade Pancakes

You can refrigerate these vegan pancakes in an airtight container, or tight layers of plastic wrap, for 4-5 days. I like to reheat them in the toaster oven rather than using the microwave to prevent sogginess. Don’t forget to add some more jam or maple syrup on top before eating!

Can I Freeze Extras?

Yes, freeze your pancakes so they last for a couple of months! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.

Related Recipes

• Easy Vegan Blueberry Pancakes (GF)
• Vegan Carrot Cake Pancakes
• Gluten Free Strawberry Pancakes

Ingredients

• 1 cup soy milk , ( 240 mL) or any vegan milk
• 2 teaspoons apple cider vinegar or lemon juice , ( 10 mL)
• 1 cup all-purpose flour , ( 120g )
• 1 tablespoon baking powder , ( 14.4 g)
• ½ teaspoon sea salt , ( 2.8 g)
• 1 tablespoon granulated sugar , ( 12.5 g) any kind, or maple syrup or agave
• 1 teaspoon vanilla extract , or vanilla paste
• 1 tablespoon vegan butter or oil , ( 14 g) + extra for the griddle/pan

Instructions

• Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
• In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
• Add the sugar, vanilla extract ,melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
• Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
• Enjoy!

Notes

• Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay you can still make the recipe, I do recommend it however.
• While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
• Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.
• If you’re making a lot of pancakes, you can preheat your oven to 200 °F and keep them on a baking pan in the oven while you make the rest.

These Homemade Vegan Pancakes are light, so fluffy, and made with very simple pantry ingredients! They’re bound to become one of your favorite easy breakfasts, and are great for meal prep , too .

Recently I’ve gone back to my roots with regards to baking and cooking, so I decided to let you all in on the action!

Without further ado, I’m going to introduce one of my favorite basic recipes: Fluffy Vegan Pancakes!

After playing around with the ingredients in my other pancake recipes , I found the perfect measurements that worked seamlessly to provide beautiful, fluffy pancakes.

These homemade pancakes are the kind that your husband rips into seconds after they come out of the pan! Then, between mouthfuls, he’ll declares that they’re the best breakfast he’s ever had.

(Can you tell that this is a true story, yet? Talk about a glowing review!)

What Makes These Vegan Pancakes So Good?

There are lots of easy homemade pancake recipes out there… so what makes this one so good?

• Baking powder: It interacts with the liquids and the apple cider vinegar, and the following chemical reaction results in airy, pillow-soft pancakes that you can’t help but devour!
• Meal prep perfection: I flash-freeze these pancakes all the time. That means on busy mornings when the whole household is on the go, I can just take a few out, heat them up, and voila – breakfast.
• Customize-ability: That’s a word, right? With ingredients like sea salt and sugar, these simple 30-minute pancakes are sweet and flavorful all on their own. That said, you can also add on toppings/syrups to tailor that flavor to your liking! Decorate these stacks with raspberry jam, maple syrup, vegan whipped cream, and more – this is an opportunity to get kitchen-creative!

Notes on the Ingredients

Vegan pancakes are a very low-cost meal. There are no complicated or special ingredients here, and they are all things you probably already have in your pantry.

• Soy Milk: Soy milk is my personal favorite, but any other vegan milk, like oat or almond milk, should work as well.
• Apple Cider Vinegar: Lemon juice is fine too. Whatever acid you end up using will interact with the milk, leaving you with a homemade vegan buttermilk.
• All-Purpose Flour: Whole wheat or gluten free flour can also be used. Make sure to weigh your flour so that you don’t end up packing it into a measuring cup – this could make your pancakes come out dense and heavy instead of light and fluffy.
• Baking Powder: This ingredient is the secret to fluffy pancakes!
• Sea Salt: To enhance and add flavor to your pancakes! Regular salt will work as well if you don’t have sea salt.
• Sugar: I generally use white granulated sugar, but you can add in any kind, or maple syrup or agave.
• Vegan Butter: Other oils like coconut oil can be substituted instead. Remember to use extra for the griddle/pan!

An aside about eggs: When I tested these with flax eggs, it didn’t really make a difference, so I decided to leave them out. You’ll still end up with an easy, impressive and delicious breakfast recipe!

How to Make Vegan Pancakes from Scratch

Vegan pancake batter is a total breeze to mix together. You can have it prepped and ready for the griddle in just 15 minutes.

Then, in another 15 minutes, you’ll be pulling fluffy, golden-brown pancakes off the stove. You’ll also be trying to convince yourself to wait to add the maple syrup, before digging right into a stack!

Make the Vegan Buttermilk: Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.

Sift the Dry Ingredients: In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.

Mix the Batter Together: Add the sugar, melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps.

Prepare the Griddle: Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.

Cook the Pancakes: Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.

Serve and Enjoy: Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings. Enjoy!

Tips for Success

Pancakes are very simple to make once you are aware of a few key tips:

• Use active baking powder. Test to ensure that your baking powder is still active . Let’s just say that I’ve confidently whipped up a double batch of pancakes, only to realize I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sift your dry ingredients. Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve, or sifter , that’s okay you can still make the recipe – I do recommend it, though.
• Weigh your ingredients. While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Let wet ingredients come to room temp. Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I usually just open a new container. Sometimes, though, I take my bottle from the fridge, pour out what I need, and warm it up in the microwave so it’s room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.

Serving Suggestions

As I’m sure you’re aware, there are many ways to enjoy a pancake. Many. These are just a few of my favorite toppings, add-ons, and sides:

• Toppings: Too many to count! But let’s start with maple syrup, vegan whipped cream , jam, peanut butter, vegan chocolate chips, etc.
• Fresh Fruit: You can add chopped fruit to the top of you pancake stack, or simply enjoy it on the side. My personal favorite is clearly strawberries, but raspberries, blueberries, blackberries and banana slices are also popular in this household.
• Tofu Scramble: This tofu scramble recipe is just as delicious as your standard scrambled eggs, and it’s the perfect side to a plate of fluffy pancakes!
• Potatoes: Any hash brown fans? These crispy garlic roasted potatoes can be served at dinner, but they’re also delicious as a breakfast side!
• Vegan Waffles: If you’re having a brunch spread, why not pop out a plate of these fluffy vegan waffles , too? They’re sure to be equally well-received.

How to Store & Reheat Homemade Pancakes

You can refrigerate these vegan pancakes in an airtight container, or tight layers of plastic wrap, for 4-5 days. I like to reheat them in the toaster oven rather than using the microwave to prevent sogginess. Don’t forget to add some more jam or maple syrup on top before eating!

Can I Freeze Extras?

Yes, freeze your pancakes so they last for a couple of months! I recommend flash freezing them, then heating them up in your toaster oven. They remain just as light and fluffy.

Related Recipes

• Easy Vegan Blueberry Pancakes (GF)
• Vegan Carrot Cake Pancakes
• Gluten Free Strawberry Pancakes

Ingredients

• 1 cup soy milk , ( 240 mL) or any vegan milk
• 2 teaspoons apple cider vinegar or lemon juice , ( 10 mL)
• 1 cup all-purpose flour , ( 120g )
• 1 tablespoon baking powder , ( 14.4 g)
• ½ teaspoon sea salt , ( 2.8 g)
• 1 tablespoon granulated sugar , ( 12.5 g) any kind, or maple syrup or agave
• 1 teaspoon vanilla extract , or vanilla paste
• 1 tablespoon vegan butter or oil , ( 14 g) + extra for the griddle/pan

Instructions

• Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes – this will make the vegan buttermilk.
• In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
• Add the sugar, vanilla extract ,melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
• Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
• Enjoy!

Notes

• Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay you can still make the recipe, I do recommend it however.
• While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
• Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.
• If you’re making a lot of pancakes, you can preheat your oven to 200 °F and keep them on a baking pan in the oven while you make the rest.

Vegan Pancakes

Ingredients

• 1 cup soy milk ( 240 mL) or any vegan milk
• 2 teaspoons apple cider vinegar or lemon juice ( 10 mL)
• 1 cup all-purpose flour ( 120g )
• 1 tablespoon baking powder ( 14.4 g)
• ½ teaspoon sea salt ( 2.8 g)
• 1 tablespoon granulated sugar ( 12.5 g) any kind, or maple syrup or agave
• 1 teaspoon vanilla extract or vanilla paste
• 1 tablespoon vegan butter or oil ( 14 g) + extra for the griddle/pan

Instructions

• Mix the nut milk and the lemon juice or ACV together in a small bowl/measuring cup. Set aside for about 5 minutes - this will make the vegan buttermilk.
• In a large bowl, sift the flour, baking powder and salt. The sifting really helps to make the pancakes fluffy.
• Add the sugar, vanilla extract ,melted butter/oil, buttermilk mixture into the dry ingredients and using a spatula, gently mix the batter until JUST combined. It’s okay (and normal) to have some lumps. Let the batter sit for at least 5 minutes to allow the ingredients to fully incorporate and absorb well together.
• Heat a griddle pan or a cast iron skillet over medium heat and brush with coconut oil or vegan butter.
• Pour about ¼ cup of batter into the pan/skillet for one pancake. Wait until some bubbles start to form on top. Allow to cook for about 2-3 more minutes and then flip the pancakes over once the bubbles begin to pop on top. Cook for about 2-3 more minutes until batter is cooked through.
• Repeat for the rest of the pancakes. Serve pancakes hot and drizzle with maple syrup on top and your favorite toppings.
• Enjoy!

Video

Notes

• Test to ensure that your baking powder is still active. Let’s just say I’ve confidently whipped up a double batch of pancakes only to realise I had tossed my good baking powder and kept the expired one. We don’t want that! It’s very easy to test and will make all the difference in getting your pancakes nice and fluffy!
• Don’t overmix your batter. Like, seriously. Lumpy pancake batter is key for light and fluffy pancakes, so ensure that it looks similar to the photos above.
• Sifting your ingredients really helps with the fluffiness. If you don’t have a strainer, sieve or sifter , that’s okay you can still make the recipe, I do recommend it however.
• While pancakes aren’t as precise as baking a cake, I would still recommend weighing out your ingredients. It ensures the perfect consistency of the batter.
• Ensure all your wet ingredients are room temperature. Cold soy milk doesn’t mix very well, so I always pull a new container (I usually make several batches of pancakes at a time) OR I take my bottle from the fridge, pour out what I need and warm it up in the microwave so its room temperature. If you’re planning ahead, you can always just leave it on your counter until it is room temperature.
• Freeze your pancakes so they last! I recommend flash freezing them then heating them up in your toaster oven. They remain just as light and fluffy.
• If you’re making a lot of pancakes, you can preheat your oven to 200 °F and keep them on a baking pan in the oven while you make the rest.

Nutrition

Vegan Pancakes https://jessicainthekitchen.com/vegan-pancakes-light-fluffy-simple/ June 10, 2021

Learn how to make easy Vegan Naan (Indian flatbread), from scratch! It’s pillowy soft and fluffy, and so delectable. Homemade naan is the perfect side for everything from curries to soups, and you can even use it for wraps!

Vegan Naan is a treasured side dish in our household. Indian food has always been one of my favorite cuisines and, needless to say, whenever I order it, I ask for extra naan.

I love ordering extras because it means that after the rest of the takeout is finished, I have naan to eat with my chickpea curry , my lentil curry , and even as a flatbread if I want.

Easy Homemade Vegan Naan

Let’s talk about the characteristics of naan before we get any further. The basic gist is this: it’s chewy, pillowy soft, and perfectly seasoned. Dusted with herbs and garlic, this bread is downright irresistible! You can even add a little parmesan if that’s to your liking.

Naan really exemplifies how easy, delicious, and rewarding it is to make your own homemade bread. I am particularly fond of this recipe because it only takes a little over an hour to prepare (and is resting for the majority of that time), so it really is possible to make it often!

What is Naan Bread?

Naan is a fluffy, leavened (made with yeast ) flatbread that is usually baked in the oven. It’s chewy, soft, a touch sweet, and seasoned with a sampling of herbs and spices.

Note that this time, though, we’re going to make the naan in a cast iron skillet – so no need to preheat the oven today!

Finally, naan is a great bread to have sitting on your counter because you can eat it as-is and come away totally satisfied, but you can also enjoy it with a curry, or make a sandwich with it!

Notes on Ingredients

What goes into making loaves of naan bread? Nothing too complicated – just some flour, a little sugar, some yeast, and a couple more ingredients. Here’s everything you’ll need to have lined up on the counter before starting:

• Flour: I like to use all-purpose flour. Keep in mind you’ll need up to 2 tablespoons extra for kneading and flouring the bread.
• Sugar: A little brown sugar adds some sweetness to this bread, which makes it even more delicious.
• Baking Powder: To help with giving the naan a little lift.
• Active Instant Yeast: Yeast is the main agent that will help the bread rise.
• Seasoning: Gather up garlic powder, sea salt, and ground black pepper.
• Warm Vegan Milk: You can warm your milk up in the microwave.
• Greek Vegan Yogurt: Thick coconut cream from a can of coconut milk will also work (see notes below).
• Coconut Oil: Or olive oil, for brushing.
• Optional: Add vegan parmesan cheese, extra garlic, parsley, or cilantro, for topping.

How to Make Vegan Naan from Scratch

Mix Dry Ingredients: In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together. Create a well in the center of the flour.

Add Milk: Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.

Knead the Dough: Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles.

Let the Dough Rise: Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.

Create 6 Balls of Dough: Divide the dough into 6 equal balls and roll each into a circle.

On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin . It should measure about 6-8 inches. I like to do this one at a time.

Cook the Naan: Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil. Add a teaspoon each per naan of coconut oil into the hot skillet, and then add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots. Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.

Let Cool: Remove the naan from the heat and place on a wire rack to let it cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished. Serve and enjoy!

Tips for Success

And just like that, you’ve got a basket of vegan naan to complement your favorite curry or soup! Now that you see how easy this process is, the hardest part will be telling yourself that one batch of naan is enough for the week.

Read through these tips and tricks on naan to make life in the kitchen even easier:

• Use Fresh Yeast: As with all bread recipes, ensure your yeast is fresh and active and your baking powder is fresh, too!
• Possible Yogurt Substitutions: If you don’t have vegan yogurt , no problem! Stick a can of high-quality, full-fat coconut milk (don’t shake it) in the freezer for about 30 minutes, or leave it in the fridge overnight. Then scoop the thick part of to the equivalent (1/2 cup). It should be as thick as the consistency of yogurt. You can also sub vegan sour cream , buttermilk, or mayonnaise ! For the buttermilk you can use the vegan milk + 1 tbsp of vinegar to the ½ cup mark, and let it sit until it gets like buttermilk. Start with 1/4 cup buttermilk, then add in the rest if the dough needs it!
• If Your Dough is Too Sticky: The dough can get kind of sticky, so you may need to add a little more flour to the mixture before kneading it (up to 2 tbsp). Don’t add too much, though, or the dough will become dry.
• Keep Loaves Warm in the Oven: I know, I know, I told you that you didn’t need to preheat the oven. But, since you’re cooking the naan loaves one at a time, you can use the oven to keep the warm if you want!

Serving Suggestions

One of the many wonderful qualities of naan is its versatility as a side dish. You can eat naan:

• With curries. I love it with my Chickpea Curry , my Red Lentil Curry and my Tikka Masala , specifically.
• As a flatbread instead of pizza dough. I love it for my BBQ Chickpea Pizza ! Or, keep it simple with a little tomato sauce and some vegan cheese – do whatever your stomach tells you!
• With soups! It tastes incredible with my Coconut Curry Soup and my Coconut Curry Lentil Soup . Dipping crusty breads in soup is great, sure, but naan? You’ll just have to taste it to believe the goodness.
• As a wrap! You can use naan instead of the wraps in my BBQ Chickpea Wraps . Naan makes a great sandwich bread too.

How to Store Naan

Naan can be stored at room temperature for 2-3 days in a tightly-sealed container, or a tightly-sealed plastic bag. Toast a couple loaves in a toaster oven to reheat, or simply use a regular oven.

Can I Freeze Naan?

Freezing Naan is so simple. I recommend flash-freezing it , or wrapping it separately in parchment paper, cling film or foil, then into a freezer-safe bag. Thaw them in a toaster oven or on the counter or in the fridge.

Ingredients

• 2 cups all-purpose flour , + an extra up to 2 tablespoons for kneading and flouring, ( 240g )
• 2 teaspoons brown sugar
• 1 tablespoon baking powder
• 1 teaspoon instant yeast
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon sea salt
• 1/4 teaspoon ground black pepper
• 1/3 cup warm vegan milk , you can warm it in the microwave
• 1/2 cup Greek vegan yogurt , or thick coconut cream from a can of coconut milk (see notes below)
• 1 1/2 tablespoons coconut oil , or olive oil for brushing

Optional toppings

• vegan Parmesan cheese
• extra garlic
• parsley , or cilantro

Instructions

• In a bowl, add the flour, brown sugar, baking powder, yeast, garlic powder, salt and pepper. Whisk the ingredients together.
• Create a well in the centre of the flour. Slowly add the vegan milk and vegan yogurt to the dry ingredients, and then mix together with a spatula until just incorporated. The dough should look shaggy.
• Flour a clean surface, and then pour/add the dough onto the surface. Flour your hands and fold the dough together. Knead the dough for about 3 minutes with your hands and knuckles. The dough will be sticky at first, but you add up to 2 tablespoons while flouring and kneading to make it easier to manage.
• Lightly grease the ball of dough with some oil and place back into the bowl. Cover the bowl with a plastic wrap or a kitchen towel and let it sit for 30 minutes on the counter in a warm area. The dough should rise and double in size.
• Divide the dough into 6 equal balls and roll each into a circle. On your floured surface, press each circle down with your palm, then roll into a slightly oblong shape using a floured rolling pin. It should measure about 6-8 inches. I like to do this one at a time.
• Over medium-high heat, heat a cast-iron skillet (preferably) or a regular large skillet. Brush both sides of the naan with a bit of the oil and here you can add even more seasonings on the outside of the naan.
• Add a teaspoon each per naan of coconut oil into the hot skillet, and add the naan. Fry up for about 30 seconds to 1 minute, until you see bubbles starting to form. They will puff up a little bit, but the indicator is the slightly darkened spots.
• Turn the naan over and cook for another 30 seconds to 1 minute on the other side, looking again for the slightly darkened spots.
• Remove from heat and place on a wire rack to let the naan cool. Sprinkle with vegan parmesan cheese, garlic, cilantro or parsley and a dash more of salt if needed. Continue with the other naan pieces of bread until finished.
• Serve and enjoy!

Notes

More Vegan Bread Recipes to Try

Looking to experiment with more easy vegan bread recipes? Here are a few of my favorites:

• Vegan Cornbread
• No Knead Bread
• Vegan Banana Bread
• Gluten Free Focaccia Bread
• Chocolate Chip Pumpkin Bread