Sharla & I did The Pancake Challenge and although some of them looked quite disastrous, they tasted really good!
Here is our recipe for vegan gluten-free pancakes!
- 240g Gluten Free Pancake/Waffle mix (whole bag)
I got this at the National Azabu Supermarket (website)
- 25g of almond milk (or milk of your choice)
- 20g of vegan butter (I also bought this at the National Azabu Supermarket)
- 3 eggs (2 tsp of egg replacer + 2 tbsp of water= 1 whole egg)
I got the egg replacer at Nissin (website)
- mix all ingredients together
- pour some batter on a non stick pan over medium heat, cook on each side
- optional: try to make pancake art and screw them up
They tasted so good and the mixture was already sweet and coconutty.. we didn’t need any toppings or maple syrup!
Or maybe we were just too hungry to properly prepare them!
It’s Easter weekend!
Although they don’t really celebrate it here in Japan, I still am!
I thought I’d make a list of things that I’m loving right now and will enjoy this weekend ♡ฅ(ᐤˊ꒳ฅˋᐤ♪)
(click the dark purple underlined words to link you to their websites)
How was your day?!
Mine was really chill today and I loved it. This morning I was hooked on the Netflix documentary ‘Making a Murderer’. I watched 4 episodes in a row.. with each one comes more twists and turns and it’s just so interesting! I keep finding myself wondering what’s going to happen next and I keep getting confused with who’s side I’m on. The best part is; it’s a true story, I love anything with a true story background.. I’ll probably start watching it again tonight, I’m determined to see what happens at the end now and what the result is. If you get a chance, check it out and tweet me what you think of it.
Anyways… moving on to the real reason why you started reading this post. SO I love Soup Stock (a soup cafe here in Tokyo) and one of my favourite soups from them is their Lemon Chicken. However, because their soups are all seasonally limited, that soup no longer exists, but I still need it in my life. So I decided to make it myself from scratch. It’s actually a traditional Greek soup called Avgolemeno, I’ve had it before at a Greek restaurant too. It’s easy to make, it just takes time (about 3 hours) and it turned out really good! It was more natural and fresh tasting than the Soup Stock one, if I may say so myself ^.^
Let’s get into the recipe