If you’ve tried making our DIY Almond Milk, you’re left with all this leftover almond pulp. One of our favourite solutions to use up the excess pulp is making Almond Pulp Pancakes. The pulp is a great flavour booster and makes the most deliciously healthy flapjacks you’re sure to love.
- Leftover almond pulp from one batch of almond milk
- 2 eggs
- 3 teaspoon of baking powder
- 1 cup of flour (white, whole-wheat, or gluten-free)
- 2 cups of milk (nut milk, lactose-free, etc…)
- 1 teaspoon vanilla extract
- Nutmeg or cinnamon to taste (optional)
- In a bowl, rub together flour, baking powder, and almond pulp with your fingers until it resembles breadcrumbs.
- Add milk and lightly beaten eggs and mix well.
- Add vanilla and nutmeg or cinnamon and whisk together until all ingredients are blended and the batter is smooth.
- Pour equal amounts of batter onto a griddle or into a hot pan and cook until lightly brown on each side.
The addition of the almond pulp makes these pancakes rich in protein and a great alternative to traditional pancakes. Not to mention they’re a little more guilt-free, too. Go ahead and enjoy those pancakes!