Leftover Almond Pulp Pancakes

Light and fluffy almond pulp pancakes are the perfect way to use up leftover almond pulp. My healthy almond pulp pancake recipe is made with dry almond pulp, whole wheat flour, and absolutely NO sweetener!

5 from 4 votes

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Prep Time 10

Cook Time 10

Total Time 20

Course baking

Cuisine American

Servings pancakes

Calories 128 kcal

Equipment

Mixing bowl
Whisk
Frying pan

Ingredients

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

Instructions

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!

Video

Notes

Nutrition facts for any recipe on thehintofrosemary is only an estimate and not guaranteed.

If you are making almond pulp pancakes for babies, leave salt out.

Nutrition

Serving: 1almond pulp pancakeCalories: 128kcalCarbohydrates: 14gProtein: 4gFat: 6.5gSaturated Fat: 3.4gCholesterol: 27mgSodium: 332mgPotassium: 123mgFiber: 2gVitamin A: 152IUCalcium: 77mgIron: 0.63mg

Keyword almondpulp, almondpulppancakes, almondpulprecipe, healthybreakfastrecipe, healthydairyfreepancakes, healthypancakes

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