I arrived back in the U.S. last Thursday (or according to my jet lagged body, Friday), with a craving for pancakes and not much else. Since leaving New York City at the end of January I hadn’t eaten my favorite vegan breakfast once. In LA, Kristin and I found our daily morning nourishment in creatively curated toast with avocado. In Japan, making pancakes didn’t make sense in my teeny kitchen without a big skillet, mixing bowls, or affordable American ingredients. And since nothing comforts me as tremendously as a hot and fluffy stack of pancakes, my weary traveling soul craved them deeply as soon as my feet touched American ground.