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almond pulp pancakesI 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 egg
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)


  1. Whisk the almond pulp, egg, and agave.
  2. Add the dry ingredients and strir to combine.
  3. 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.)
  4. Fold in the blueberries at the end (or sprinkle on top of the pancakes when you pour them in the skillet).
  5. 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.


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