I have been making a lot of almond milk lately and have lots of leftover almond pulp. I feel really guilty not using it, but I have not been in the mood for baking experiments lately. Today I woke up feeling creative and decided to try making pancakes with some of the almond-milk pulp. They turned out great! You can alter this recipe if you are not gluten-free to make almond and whole wheat pancakes. See the tips below.
Serves: 1-2 depending on how hungry you are
Makes: 8 pancakes
1/3 C. almond pulp left over from making almond milk
1-2 tsp. agave or honey or sugar
1/4 C. cornmeal (fine grind)
1/4 c. brown rice flour
1/4 tsp. baking soda
1/2 C. buttermilk plus more as needed (or almond milk if you are dairy free)
handful of frozen or fresh blueberries (optional)
- Whisk the almond pulp, egg, and agave.
- Add the dry ingredients and strir to combine.
- Add the buttermilk or almond milk and add more as needed to achieve a pancake batter consistency that is pourable. (How much liquid you will need is not exact because everyone’s almond pulp will have a different amount of liquid in it. 1/2 cup is just a good starting place.)
- Fold in the blueberries at the end (or sprinkle on top of the pancakes when you pour them in the skillet).
- Cook on a pre-heated oiled skillet unti brown on each side.
- For those not sensitive to gluten, omit the cornmeal and rice flour and just use 1/2 C. of whole wheat flour or 1/4 cup each white and whole wheat for lighter pancakes.
- If you are using almond milk instead of buttermilk, you can also use baking powder instead of baking soda.