Almond Pulp Pancakes (Paleo, Gluten Free)

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These healthy almond pulp pancakes are made with leftover pulp from the Almond Cow. This paleo pancake recipe is gluten free, dairy free and lightly sweetened.

stack of almond pulp pancakes topped with fruit, pecans and chocolate chips

Being that I make fresh almond milk in my Almond Cow almost weekly, I have a whole lot of almond pulp to put to good use!

I often make pancakes, muffins or mug cakes using leftover pulp. And these almond pulp pancakes are my current favorite!

They're made with leftover almond pulp and have a soft and fluffy texture. These pancakes are lightly sweetened with maple syrup and completely grain free and dairy free.Plus, my kids love them!

Why You'll Love these Almond Pulp Pancakes

made with almond pulp from the Almond Cow
grain free and gluten free - no wheat flour
light and fluffy
no refined sugar - sweetened with maple syrup
easy to make - a one bowl pancake recipe

drizzling maple syrup on stack of almond pulp pancakes

Ingredients

Here's what you need to make these paleo pancakes with almond pulp:

Almond Pulp: leftover pulp from making almond milk in the Almond Cow (or any nut milk maker)
Eggs: to bind the ingredients. An egg substitute has not been tested.
Avocado Oil: for texture purposes
Maple Syrup: to sweeten the pancakes
Vanilla Extract
Tapioca Flour: for a light, fluffy texture
Coconut Flour: again, for texture purposes
Baking Powder: I make my own Paleo Baking Powder
Baking Soda
Salt

All of these ingredients are grain, free dairy free and paleo friendly - perfect for a healthy pancake breakfast.

How to Make Pancakes with Almond Pulp

The batter for these leftover pulp pancakes is made in one bowl and cooked on a frying pan. Here's what you need to do:

Make the Batter

First, combine the wet ingredients in a medium-sized mixing bowl. This includes the almond pulp, eggs, maple syrup, avocado oil and vanilla. Whisk until smooth.

Next, add in the dry ingredients. This includes the tapioca flour, coconut flour, baking powder, baking soda and salt. Using a whisk, mix the ingredients until you have a smooth batter.

Let the batter sit for 5 minutes to thicken. While waiting, preheat a greased frying pan on medium heat. (I use a ceramic frying pan and grease it with about ½ teaspoon of coconut oil.)

Cook the Pancakes

Pour about ¼ cup of pancake batter onto the preheated frying pan. Cover the pan with a lid (optional, but I think this helps make the pancakes more fluffy), and cook until bubbles form on top of the pancake. Then, remove the lid and flip the pancake, cooking on medium heat until done.

If you have a large frying pan you may cook more than one pancake at a time, speeding up the cooking process.

pouring maple syrup on paleo almond pulp pancakes

FAQ

Is almond pulp the same as almond meal?

Almond pulp is the leftover ground almonds from making almond milk. It is wet and thick. Almond meal is made when the leftover pulp is dried (typically at a low temperature in the oven), then cooled and ground in a food processor or blender.

How long does almond pulp last in the fridge?

The pulp will last well up to a week in the fridge. You can also freeze the pulp - just defrost it at room temperature or warm it at a low temperature in the microwave prior to using.

Does almond pulp need to be refrigerated?

Almond pulp can be kept at room temperature for a day or two, but is best stored in the fridge. There, it will keep well for up to one week - perfect for using in almond pulp recipes. You can also store it in the freezer.

More Paleo Pancake Recipes

Coconut Flour Pancakes

Cinnamon Apple Pancakes

Cassava Flour Pancakes