Almond Pulp Pancakes. My fluffy almond pulp pancakes are the best way to use up almond pulp.
Whenever I make homemade almond milk, or homemade almond creamer, I have so much almond pulp leftover. I don't like food waste, so I've come up with another recipe to use up leftover almond pulp!
My light and fluffy almond pulp pancakes are totally sugar free and refined grain free. They are healthy for weight loss and even for babies and kids! If you are making my pancakes for babies, just make one adjustment and leave the salt out.
WHAT IS ALMOND PULP?
Almond pulp is the stuff (for lack of a better word) that is leftover after you have blended whole almonds with water and squeezed the "milk" out. Almond pulp is primarily the fiber portion of the almond.
ASK THE DIETITIAN ARE ALMOND PULP PANCAKES GOOD FOR YOU?
Yes! Almond pulp pancakes are super healthy for you. They are great for moms trying to lose weight, for kids, and even for babies.
My almond pulp pancakes are sugar free and refined grain free. If you are gluten or dairy intolerant, there is even an easy substitution for gluten free dairy free almond pulp pancakes.
WHAT ARE THE HEALTHY BENEFITS OF ALMOND PULP PANCAKES?
Lets take a look at each ingredient in my almond pulp pancake recipe.
- Almond pulp is high in fiber and some healthy fats from almonds.
- Whole wheat flour is high in fiber, potassium, protein, iron, vitamin B6, and magnesium. Natural vitamin B6 from whole food helps with brain health & mood balance.
- Baking powder (aluminum free) simply helps your pancakes puff up.
- Cinnamon has anti inflammatory properties all over the body. Use more cinnamon if you like a very strong cinnamon flavor
- Pink sea salt is unbleached and unrefined so it has natural micro minerals in tact. This means, salt does what it's supposed to around your body, like balance fluids.
- Egg is one of the top sources of choline, which is necessary for all DNA rebuild. DNA is constantly being repaired every minute in your body.
- Milk of choice. Most milk, whether dairy free or cow's, is a good source of calcium and vitamin D.
- Pure vanilla extract simply for flavor. Make sure to choose pure and not artificial.
- Organic butter. Believe it or not, a little bit of butter can be part of a healthy diet. Butter has "pre-formed vitamin A." Preformed vitamin A is needed to help convert plant-based vitamin A (beta carotene) to its active form in your body.
WATCH HOW I MADE MY ALMOND PULP PANCAKES
TIPS TO MAKE THE BEST FLUFFY ALMOND PULP PANCAKE RECIPE
MAKE SURE ALMOND PULP IS SUPER DRY. Almond pulp has to be very dry or it will weigh down your pancakes.
USE FRESH CINNAMON. This will give you an amazing hint of cinnamon in your pancakes.
USE FRESH BAKING POWDER. Baking powder will make your pancakes super fluffy. Don't use old baking powder, it will not work as effectively.
LET YOUR PANCAKE BATTER REST ~10 MINUTES BEFORE COOKING. Baking powder takes a couple minutes to activate in your batter.
USE ⅛-1/4 CUP SCOOP FOR SMALL PANCAKES, OR ⅓-1/2 CUP SCOOP FOR LARGE PANCAKES.
Frequently asked questions about leftover almond pulp pancakes.
How do I make dairy free almond pulp pancakes?
For dairy free pancakes, simply use plant based milk and replace the melted butter with melted coconut oil
How do I make gluten free almond pulp pancakes?
For gluten free pancakes, replace the whole wheat flour with gluten free flour. Whole grain gluten free flour is best for health benefits.
Is almond pulp the same as almond meal?
No, almond pulp is the uncooked pulp from almond milk. Almond meal is cooked almond pulp that has been ground very finely.
How long does almond pulp last?
Almond pulp lasts about 4-5 days in the fridge. After that, freeze almond pulp in an airtight container to use later.
MAKE MY ALMOND PULP PANCAKES
ALMOND PULP PANCAKE INGREDIENTS
Dry: ½ cup almond pulp, 1 cup whole wheat flour, 3 ½ teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon pink salt.
Wet: 1 large egg, 1 ¼ cup milk of choice, 1 teaspoon vanilla extract, 3 tablespoons organic butter.
Your shopping list:
- Whole wheat flour (gluten free use whole grain gluten free flour)
- Baking powder (aluminum free)
- Ground cinnamon
- Pink sea salt
- Large eggs
- Milk of choice (dairy free use an unsweetened plant based milk)
- Pure vanilla extract
- Organic unsalted butter (dairy free use coconut oil)
HOW TO MAKE THEM:
In a bowl, sift together whole wheat flour, almond pulp, baking powder, ground cinnamon, and sea salt.
Form a well in the center of the dry ingredients.
Add the egg, milk of choice, vanilla extract, and melted butter. Whisk to completely combine. Let pancake batter rest ~10 minutes so the baking powder activates.
Heat a griddle with oil or butter over medium heat.
Drop by ¼-1/3 cup scoops and cook pancakes.
Top with your favorite pancake toppings.
Other leftover almond pulp recipes:
- Almond pulp banana bread
- Almond pulp muffins with banana
- Brownie almond pulp balls
- Almond pulp chocolate tarts
- Reese's bites
If you try my Almond Pulp Pancake Recipe, please let me know your thoughts by leaving a rating and comment below! Ready for more? Subscribe to my newsletter or follow along on Pinterest, Instagram, Facebook, and Youtube!
Leftover Almond Pulp Pancakes
- Frying pan
- ½ cup dry almond pulp
- 1 cup whole wheat flour gluten free use all purpose gluten free flour
- 3 ½ teaspoon baking powder (aluminum free)
- 1 teaspoon ground cinnamon
- 1 teaspoon pink sea salt
- 1 lg egg
- 1 ¼ cup milk of choice dairy free use unsweetened plant based milk
- 1 teaspoon pure vanilla extract
- 3 tablespoon melted organic butter dairy free sub melted coconut oil
- In a bowl, sift together whole wheat flour, almond pulp, baking powder, ground cinnamon, and sea salt.
- Form a well in the center of the dry ingredients.
- Add the egg, milk of choice, vanilla extract, and melted butter. Whisk to completely combine.
- Let pancake batter rest ~10 minutes so the baking powder activates.
- Heat a griddle with oil or butter over medium heat.
- Drop by ¼-1/3 cup scoops and cook pancakes.
- Top with your favorite pancake toppings.Enjoy!