Whole Grain Aquafaba Waffles


In other unsurprising news, I’m still obsessed with aquafaba (the miracle chickpea brine egg replacer). It’s just so great when you need to add a bit more heft or volume to a recipe, or when you want to halve a recipe without doing egg division. IMG_5570

Real life discussion: I spent last last weekend in NYC visiting friends and WOW was it a different experience from the last time I visited. It was kind of like returning home from college and having those weird jolts of realization that you are a different person than when you left based on frames of reference like the size of your bed, the height of the kitchen counter. Yes this happened even though I’ve only been to NYC a grand total of maybe 5 times.

The last time I visited, I was nearly a year out of college and pondering making the move to a more metropolitan city that wasn’t Houston; after visiting, I was positive I didn’t need to live there. This time, I left with a distinct sense of loss–so many of my friends are making great strides that busy city and it’s really inspiring. Plus, the food. HEART EYE EMOJI FOREVER.

Some places I visited:

  • Franchia: vegan Korean restaurant. I tried their $16 bento box for lunch with fried eggplant, a vegetarian dumpling and egg roll, salad and brown rice. The faux shrimp was interesting, but the overall taste was just okay.
  • Dough: lemon poppyseed doughnut. Cynthia took me here, so of course her taste proved flawless–LOVED this super fluffy yet slightly dense doughnut. Hate to say it, but outdid all the doughnuts I tried in Portland.
  • Maison Kayser: pistachio madeleines, choquettes and raspberry financier. Had to try this after my obsession with Eric Kayser in Paris; didn’t quite live up to the Paris locations, but still solid. The choquettes were my favorite!
  • Tiny Empire: Goji berry, coconut, almond butter and banana smoothie. Fantastic!
  • Clinton Street Baking Co: blueberry pancakes and scone. I’d heard about the cult following behind this place’s pancakes for years (and tried making Izy’s version at home). I fell in love with the scones, but the pancakes–while delicious–weren’t quite my ultimate pancake. Still, everything was very well executed and I would definitely go back (probably for dinner since you can still order breakfast foods and the wait time is reportedly much less crazy. We waited 2+ hours.)
  • Dominique Ansel: kouign amann and chocolate chip cookie. Kouign amann was fantastic; cookie was below average. Apparently you can order cronuts ahead of time now and skip the line when you pick them up! Noted for next time.
  • The Original Yonah Schimmel Knishery: spinach knish. We stumbled on this place by accident while wandering around waiting for our Clinton Street Baking Co. text and fell in love with these knishes. Those steaming bundles of warm potato are so so perfect for cool weather eating!
  • Mermaid Inn: brussels sprouts + drinks. SUCH AN ADORABLE, dimly lit restaurant. Great happy hour drinks and $1 oysters. They give you really addictive seedy crackers and butter as well as complimentary chocolate pudding and fortune teller fish. Loved this place; would go back in a heartbeat.
  • Van Leeuwen Artisan Ice Cream: mini scone and peanut butter granola cookie. Unfortunately I didn’t try any of their vegan ice creams which sounded amazing, but definitely noted for next time! Baked goods were solid.


Now that you’re hungry for all these places that are probably miles and miles away, let’s talk waffles. These have a really grainy, hearty texture that I loved–the edges are crispy, and the insides are dense and sweet. They really don’t need syrup; I also really enjoyed these with nut butter and thin slices of banana.

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Soft Vegan Pumpkin Cookies

Hello friends!

vegan aquafaba pumpkin cookie

It’s funny; though I spent the last few weeks of summer (ahem, “summer”–it’s still 70 degrees out) dreading the coming of fall, I’m now really into pumpkin, sweaters, boots, Halloween, and the upcoming holidays! Like, maybe more than I’ve ever been. It’s weird. Maybe it took a brief trip to Minneapolis to activate my thorough appreciation of Houston’s faux fall-ness because oh man Minneapolis is C O L D.

A few years ago, I shared this as my Halloween-y post. This year, it’s a spin off of one of my all-time favorites: soft pumpkin cookies, and I’m thrilled to be sharing them to help promote OXO’s Cookies for Kids’ Cancer awareness. Cookies for Kids’ Cancer does amazing fundraising to support research for cancer treatments for kids.

vegan aquafaba pumpkin cookie

vegan aquafaba pumpkin cookievegan aquafaba pumpkin cookie

For each blog post dedicated to this campaign (like this one!) in October, OXO will donate $100 to Cookies for Kids’ Cancer. Altogether, OXO will donate up to $100,000 to Cookies for Kids’ Cancer through product proceeds, bake sale matches and other fundraising efforts in 2015. If you feel like making a donation at some point this fall, feel free to visit their web page!

To aid in my cookie-making, OXO sent me the following items:

vegan aquafaba pumpkin cookievegan aquafaba pumpkin cookievegan aquafaba pumpkin cookieOkay so these cookies. I adapted them from the classic Libby’s old-fashioned soft pumpkin cookie recipe but made them 8913843x more exciting by using einkorn flour (a lower-gluten wheat flour that is supposedly more nutritious–importantly, it works just like wheat flour and tastes delicious) coconut oil instead of butter, and AQUAFABA!

If you haven’t heard about aquafaba yet, you are in for a treat. No, really. Put aside your skepticism for a moment: aquafaba is an egg replacer and is the brine that you typically drain out of a can of chickpeas (or any other white bean). Lately, I’ve been saving all the brine from any cans of beans that I open in a container in the fridge and using it as needed in different recipes–for example, this recipe only uses 1.5 tablespoons to replace half an egg in the original version of the recipe. You can make all sorts of interesting things with aquafaba (meringue! marshmallows!) and I could go on about it for hours, but I’ll save that for another day. Happy Halloween!
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Zucchini and Fried Mushroom Quinoa Flatbread

Vegetable Quinoa Flatbread // The Pancake Princess

Let’s talk about grocery stores!

Last semester, we did a case in business school that looked at ALDI, a global discount grocery store that earned its business case thanks to its uber-efficient operations and interesting strategic growth. So when Bon Appetit reached out to me to see if I’d be interested in participating in ALDI’s blogger challenge to create a meal for $10 using only ALDI ingredients, I was probably more excited than I should be to finally check out this superhuman equivalent of a grocery store.

It was pretty much everything I expected–trim, minimalist, efficient–but also WAY cheaper than I expected. My favorite gourmet trail mix was $5! Organic black beans for under a dollar! Wild-caught salmon fillets for $3.89! I loved that they don’t have any bags in store (you have to bring your own or buy their reusable ones) and that they require you to put in a $0.25 deposit to get a shopping cart. The whole idea behind ALDI is cutting out all extraneous costs to lower consumer prices, so the shopping cart deposit, for example, helps keep costs low by eliminating time spent retrieving carts.

Vegetable Quinoa Flatbread // The Pancake Princess Vegetable Quinoa Flatbread // The Pancake Princess Vegetable Quinoa Flatbread // The Pancake Princess Vegetable Quinoa Flatbread // The Pancake Princess Vegetable Quinoa Flatbread // The Pancake Princess

This flatbread was inspired by (1) their organic quinoa (only $3.99!) and (2) this no-bake summer quinoa pizza, except this flatbread is decidedly more fall in its garlic butter mushrooms + zucchini toppings. But you can dress it up however you like–I imagine this could be a really fun family meal if you cooked up individual flatbreads and let everyone add their toppings of choice. Using white quinoa instead of red quinoa (called for in the summer quinoa pizza) makes for a softer, doughier “crust,” which is why I’m calling this a flatbread instead of a pizza. Either way, it’s a delicious, super economical way to get a boatload of nutrients into your meal!

Vegetable Quinoa Flatbread // The Pancake Princess

Here’s what I bought at ALDI to make this meal (assuming you have olive oil and spices in your pantry):

Organic quinoa (16 oz): $3.99
Zucchini (pack of 2): $1.59
1 container white mushrooms: $0.69
1 can Great Northern Beans: $0.59
Garlic (bundle of 3 heads): $1.12
Butter (1 lb): $2.99

Total, the ingredients add up to $10.97, but if you only count the portions of each item that you’ll use in the recipe, the total comes out to more like $5.17! For a meal that serves four!! Talk about perfect student budget food.

PS. I’m off to Istanbul this week! Let me know if the comments if you have any suggestions for things to do there. Hot air ballooning in Cappadocia is for sure on the schedule, but other than that, our itinerary is pretty open! Obviously food recs are HIGHLY encouraged as well :)

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Charred Romaine Salad with Tahini Dressing

Fun fact!
Charred Romaine Salad // The Pancake Princess
Today is World Vegetarian Day! Apparently, today also marks the beginning of Vegetarian Awareness Month (which ends with World Vegan Day on November 1), which I only now know thanks to Zoe’s Kitchen. The Zoe’s folks recently invited me and a guest to sample a glorious spread of their vegetarian offerings in celebration of this lovely holiday. Y’ALL. Their spinach roll ups (imagine a spinach-stuffed quesadilla minus most of the cheese and a taquito had a baby). Their veggie kabobs. Their hummus plate. I don’t even get excited about kabobs normally. But ugh. So good. They have my heart where healthy fast-casual food is concerned.

Charred Romaine Salad // The Pancake Princess So it’s been awhile. Life has been life. I love how my friend Claire put it in this post: “There’s no one particular thing, person, event, or reason I can point to to explain my overall feeling of sublime contentedness, but I’m totally ok with it. Things just feel good right now.” Life has been busy but good and fun for the most part–some great news came my way about a week ago about some job stuff (while I was, ironically, in Orlando at a job conference. Though after receiving the news, my awesome friend and I decided that Harry Potter world would be a better use of our time, which was A GREAT DECISION)–and my food freelancing has been picking up, which I am super excited about! There have also been some way-below-mediocre days which my classmate and I decided we can attribute to Mercury’s current retrograde. But overall, life seems to be following the path that was laid out in a reading of my Turkish coffee grounds that my classmate’s sister did last spring–and that is a pretty darn peachy path. How are things with you? Are you also feeling this 2015 sweet spot?

Charred Romaine Salad // The Pancake PrincessBefore we get too far into the throes of fall-y comfort food, I have one last salad for all you fellow lovers of summer. This grilled romaine salad is another recipe adapted from that disastrous double date night with one of my most culinarily-talented friends. Some sliced romaine, a screaming hot pan, and just enough time on each side to get some charred edges plus a drizzle of thick tahini dressing and this is a salad I made three times in a week during the last days of summer. I liked the salty pop that anchovies added, but in the spirit of World Vegetarian Day, feel free to leave them off 😉Charred Romaine Salad // The Pancake Princess

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Biscuit Egg Bake

Egg Biscuit Bake // The Pancake Princess
Egg Biscuit Bake // The Pancake Princess

Egg Biscuit Bake // The Pancake Princess
Oh my gosh you guys; I had the BEST biscuit this weekend. It was at a buffet in New Orleans which means it should not have been the BEST BISCUIT EVER but because either a) I was starving or b) I hadn’t had a biscuit in far too long…it was phenomenal. Fluffy and light like you wouldn’t believe.

Clearly, more biscuits had to be made. In a karmic turn of events, King Arthur Flour had just shipped me some of their self-rising flour (apparently praised for its “creamy taste” and “lighter-than-air texture” um hello PERFECT) to help me bake better biscuits. I complied. (I couldn’t not.)

Egg Biscuit Bake // The Pancake PrincessEgg Biscuit Bake // The Pancake PrincessEgg Biscuit Bake // The Pancake Princess

Because breakfast sandwiches are one of my favorite things and ain’t nobody got time to assemble a full-on breakfast sandwich in the morning before school no matter how cute you cut individual biscuits and fry the egg, I decided to combine allll the breakfast sandwich ingredients into one giant biscuit bake.

I tried making this both as individual muffin biscuit bakes and as a loaf. I prefer the loaf since the biscuit:filling ratio was a bit much as a muffin–plus as a loaf, you get the pretty whole eggs baked on top. And grab-and-go slices of biscuit bake are pretty much the most satisfying thing during crazed mornings. These are so easy! Highly recommended for any fellow biscuit cravers.

Biscuit Egg Bake


  • 1 cup King Arthur self-raising flour
  • 2 tablespoons butter, cold or frozen
  • 5 tablespoons almond milk

  • 1/2 zucchini, diced
  • large handful spinach
  • 1 small tomato, diced
  • salt and pepper, to taste
  • 3-4 large eggs


Cut or grate the butter into the flour, rubbing the butter into the flour with your fingertips until the butter is the size of small peas. Add almond milk 1-2 tablespoons at a time until the dough comes together, but is not wet, working it as little as possible.

Gently press the dough into a greased loaf pan, creating a 1-inch crust around all edges. Refrigerate while making the filling.

Saute the zucchini and spinach in a little olive oil with salt and pepper. Layer the spinach, zucchini and egg into the dough, then crack eggs over the top. Season with additional salt and pepper (plus any other herbs, if desired). Bake for 25-35 minutes at 350 degrees F, or until eggs are desired consistency and crust is firm.


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