Tag Archives: vegan

Matcha Shortbread S’mores

Matcha S'mores // The Pancake PrincessOkay so any tips on how to cure intense weeks-long cravings for croissants, puff pastry, kouign amann, cream puffs, baklava, basically any kind of pastry would be GREATLY appreciated because ever since I returned from Barcelona (occasion: work trip #holla), I cannot stop dreaming about puffy golden dough with flaky melt-in-your-mouth layers.

And no, these cravings definitely have nothing to do with my newfound addiction to the Great British Bake Off (about 8 years late to the party as usual) and no, eliminating it is not an option. I have basically commandeered Dan’s shared Netflix account to the point where a co-Netflixer said that he “accidentally checked Dan’s viewing history and saw that it was 100% GBBO.” To which Dan said, in his best Australian accent,* “yes, that is definitely all me.”

*FYI the accent was not a put-upon accent, it was just his real-life voice because I fell so in love with Australia that I had to ensnare a genuine Australian in Houston for the short-term output of finding a GBBO watch companion and pancake-maker and the long-term goal of being kidnapped by him and stowed in a suitcase back to Melbourne to live in a tasteful townhouse ideally located within walking distance to the best pancake in the world. And that is my definition of #goals

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Whole Wheat Aquafaba Pancakes

Whole Wheat Aquafaba Pancakes // The Pancake PrincessDisclaimer: OXO kindly provided me with the set of SNAP Glass Food Storage Containers you’ll see pictured in this post, but I was not compensated for this post. All opinions are my own.

Try not to poop your pants in excitement that a recipe post–i.e. what this blog is ostensibly based upon–is finally here.

Whole Wheat Aquafaba Pancakes // The Pancake Princess

Or should you? This is a pretty solid recipe.

Whole Wheat Aquafaba Pancakes // The Pancake PrincessWhole Wheat Aquafaba Pancakes // The Pancake Princess

To recap my time in Melbourne, Melbourne breakfast is indeed THE THING. I had this ricotta hotcake that was life-changing–like top three things I’ve ever eaten in life–but also, every single pancake I had there was phenomenal. It was as though Melbourne got some sort of city-wide memo that all pancakes should be really super fluffy, tight-crumbed and tender (NEVER CHEWY) and topped with all the most exciting things.

So recreating the miraculously fluffy hotcake was a top 10 priority once I got home; lower than calling my parents, but above laundry (just kidding) (or am I). I dug deep into my realm of pancake research, devised a plan…and the first try was such a HUGE flop (I attempted to bake it in the oven to get the same golden dome and it ended up with this weird, holey, crackly surface) that I temporarily shelved my efforts and went back to the basics.

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Aquafaba Lemon Meringue Pie (vegan, gf)

Today, I present to you this vegan lemon meringue pie* in honor of…

Aquafaba Lemon Meringue Pie // The Pancake Princess

Aquafaba Lemon Meringue Pie // The Pancake Princess
Aquafaba Lemon Meringue Pie // The Pancake Princess
Sarah of Snixy Kitchen’s virtual baby shower!! Yay babies!!

In honor of her baby girl (coming soon in February), Todd and Alanna are hosting a virtual Cheese & Sweets-themed baby shower (also in honor of things Sarah loves) with a fantastic group of bloggers. See the bottom of the post for a zillion INCREDIBLE cheesy, sweet, and cheesy AND sweet recipes! (Mostly all gluten-free in honor of Sarah!)

In a stroke of great luck, I’ve gotten to meet Sarah in real life before! Last year when I was home in California over winter break, Alanna hosted a potluck for a few local blogger friends in her lovely home. What struck me about Sarah (aside from her adorable glasses and bangs) was the fact that she was not only an incredibly talented gluten-free food blogger and photographer, but also a blog design back-end whiz AND getting her PhD in math education. WOWOWOW. Her baby is lucky to be sharing those star-packed genes.

Aquafaba Lemon Meringue Pie // The Pancake Princess

So this pie, I’ve tried making it before. Because ever since I found out you can make billowy, fluffy, snow-white, honest-to-marshmallow MERINGUE from aquafaba (aka the magical chickpea brine), lemon meringue pie has obviously been on my to-do list. (Even though I’ve never really been a huge lemon meringue fan.) (It still had to be done.)

Many lessons were learned in the second making of this pie. Like:

  • Juicing lemons by hand takes a lot of time.
  • You should have a crust recipe in mind before making the pie.
  • In terms of fun level, swirling meringue is on par with eating a bite out of twenty different cookies (or close, anyway).

But I’m sure you’re wondering: how does it taste?

To me, the satiny, glossy, lightly toasted and sticky meringue tastes just like the real deal. The tofu-based lemon curd is quite tart and bursting with fresh lemon juice, which completely dominates any tofu flavor. I think the thin layer of curd is well offset by a fairly thick layer of meringue so that the sweet, relative blandness of the meringue cuts the tartness.

The crust is what I might change if I made this again. It’s thick, hefty and nutty where a lighter crust that almost shatters in your mouth might be a better fit. I made this previously with a non gluten-free crust (a simple vegan olive oil/all-purpose flour crust like this), which was flakier and more delicate. I was still happy enough with this version to post it, but if you have a favorite pie crust, feel free to use it in place of the one that’s written and please report back! Let’s crowdsource this until we make it perfect!

Aquafaba Lemon Meringue Pie // The Pancake Princess*PS. I realize this was made in a tart pan, so it’s technically a tart, but you could also make this in a deep-dish pie pan to make it an actual pie. That would be ideal since I had excess filling after making this in a 10-inch tart pan.

Congratulations Sarah!! I look forward to seeing photos of you and your beautiful cheese baby girl!!

A few notes about aquafaba:

  • While you can make aquafaba meringue using chickpea brine straight from the can (alternatively, some have had success using the liquid from boiling dry beans), I find that reducing the aquafaba first makes for a stronger, stiffer meringue that is less likely to weep and disintegrate into foam after sitting in the fridge.
  • Also, you must use chilled aquafaba during the whipping step; I tried using it warm from the stove and it never reached the stiff peaks stage. This is why the recipe is written so that you reduce the aquafaba in the beginning, and then chill it as you work on other components. You can also reduce and chill the aquafaba the night before.

If you’re looking for more recipes with aquafaba, I’ve also used it successfully as an egg replacer in these waffles and these cookies!

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Matcha Milkshake!

Matcha milkshake // The Pancake Princess

But first, a failed dutch baby.
IMG_6011 IMG_6016 IMG_6017I learned a lot of things this time around, making my, oh maybe sixth in a row?, failed dutch baby. I thirded the recipe of a very popular dutch baby recipe and ended up with, once again, a very flat pancake. Here’s what I think went wrong:

  • Whole wheat flour: maybe this is too dense to allow the dutch baby rise the way all-purpose flour allows? TBD.
  • Chocolate chips: apparently adding add-ins to the batter before baking hinders the batter’s ability to poof to the heights it should be destined for. I should have known. (cc: this adorable post.)

Anyway, I ended up with this:

IMG_6042Let’s be real: I still ate it, and it was delicious. But if you have any tips on how to make a fluffy, REAL dutch baby, they would be greatly appreciated!

On another note, that immersion blender.

*heart eyes emoji*

OXO generously sent me their fabulous OXO On Illumination Digital Immersion Blender and omg. I’d been thinking about buying one for years, but couldn’t justify it because if you take a casual stroll through my kitchen, you’ll find no fewer than 92837492837 kitchen appliances, including a giant blender, a ninja, and a food processor. Adding another blending device just seemed ludicrously indulgent.

BUT I think it might have just slid into first place as my new favorite kitchen device. I used it earlier this week to blend up a large pot of broccoli soup, which already earned it its weight in gold in my book (has anyone ever had a too-hot blender full of soup explode on them? #scarredforlife) as well as to blend up just a tiny amount of batter for an individual dutch baby AND to blend up a quick matcha milkshake right in the glass I ended up drinking it from. Possibly what I love most about it is the rubber covering that protects the blade so that you’re never in danger of scratching your pots/bowls/dishes.
IMG_6025 IMG_6027
Last weekend I ate so so many cookies and just didn’t have the carb-consuming stamina to keep testing my dutch baby until it was perfect. I just needed a smoothie and some green stuff! I figured you might need some too because #holidaycookies. They’re all around us.

This is way too easy to throw together, and super delicious! Even though it’s technically not a milkshake at all, I just liked the alliteration and it’s creamy and delicious enough to pretend like it is. Matcha is known for being high in antioxidants and as a natural source of caffeine, it’s a perfect energy booster to keep you going through the holiday madness. Cheers, and don’t forget to get the favorite person on your gift list a brand-new immersion blender! (They’ll love it.)

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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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