Review: Angelica Kitchen

Fluffiest pancakes I’ve ever had. Vegan or not, these were bomb.

I know that Angelica Kitchen are famous for their buckwheat pancakes but they didn’t have them that day. Absolute catastrophe.

Wait, let me just rewind for a second.

Saturday in New York. 32 degrees celcius (actually feels like someone has put me in an oven). Walking down the streets ready for brunch and to stuff myself with pancakes. Goes into Angelica Kitchen. No aircon. Literally feels like 50 degrees hotter than outside where the sun is burning my white skin. We sit down and they bring us water. There’s no freaking ice. Lord help me before I melt into an actual puddle on the ground.
But we decide to stay and eat pancakes because brunch is what I came for and I won’t leave without them!

So even with the million degree heat I still loved these pancakes. They were fluffy wholewheat pancakes (for the record, I love love love wholewheat pancakes and the nutty flavour they have) and the best part was the maple tofu whip which had the perfect amount of sweetness.
Definitely a place I’ll be going back to for brunch!
They also have great and reasonable lunch options, such as their dragon bowls and kale salads (ooooh yes)!

Angelica Kitchen
Website: angelicakitchen.com
Address: 300 E 12th St, New York, NY 10003, United States
Tel: +1 212-228-2909

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Vegan & Gluten Free Crepes

 Just in time for Pancake Day, I’ve got a quick recipe for you today.

I’ve recently had a re-obsession with gram flour and been making these crepes everyday!

I’m not even sure I can call them crepes as they are just so simple and easy to make. All you need is 2 simple ingredients and you’re done!

Vegan & Gluten Free Crepes vegan, gluten free, dairy free
Serves 2

These crepes are so simple and easy and require minimal ingredients. You can buy gram flour (also called chickpea flour or besan) in many places nowadays, but if it’s not at your local store, maybe go to an ethnic store which will sell it cheaply. I prefer these crepes with savoury fillings as I feel the nutty flavour of the chickpeas comes through.

4 tablespoons gram flour
12 tablespoons of water
Extra virgin olive oil or coconut oil for cooking

Mix the ingredients together until a smooth consistency forms.

You may need to add more water accordingly as you want it to have the consistency of single cream.

Heat a pan with oil until piping hot and lacel the batter in and spread it out until thin.

Cook for a minute or two until crisp on each side.

Enjoy!