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.
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
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.
FAQ
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.
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.
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
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Almond Pulp Pancakes (Paleo, Gluten Free)
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 pancakes 1x
Description
These healthy almond pulp pancakes are made with leftover almond pulp from the Almond Cow milk machine.
Ingredients
- ½ cup almond pulp, packed (105g)
- 2 large eggs
- 2 Tbsp maple syrup
- 2 Tbsp avocado oil
- 1 tsp vanilla extract
- ⅓ cup tapioca flour (40g)
- 3 Tbsp coconut flour (22g)
- 1 tsp paleo baking powder
- ¼ tsp baking soda
- ¼ tsp salt
Instructions
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In a medium-sized mixing bowl, combine almond pulp, eggs, maple syrup, avocado oil and vanilla. Whisk until smooth.
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Add the tapioca flour, coconut flour, baking powder, baking soda and salt to the mixture. Whisk until smooth.
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Let the batter sit for 5 minutes to thicken. While waiting, preheat a greased frying pan on medium heat.
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Pour about ¼ cup of pancake batter onto the preheated frying pan. Cover the pan with a lid and cook on medium heat until bubbles form on top of the pancake. Remove the lid and flip the pancake, cooking until done.
Notes
These pancakes are made with leftover almond pulp from the Almond Cow. Use the discount code bakeitpaleo to get $20 off any purchase of $200 or more on the Almond Cow website.
Katie
My family and I love these almond pulp pancakes. We hope you do too!
Leanne
Is the pulp squeezed of access water? Or just straight up out of the silver container?
Katie
The pulp is fully drained of liquid - I let it sit in my fridge overnight before using. But if you want to use fresh pulp then yes, I would squeeze out excess water 🙂
Sara
Can these be frozen?
Katie
They are best fresh, but can be frozen.
Kathy Pearson
I made the pancakes as I was looking for a wet pulp recipe to use my wet hazelnut cashew pulp. These were awesome! So light and tasty. I let the batter sit for about 5 minutes to absorb the coconut oil.
Katie
I'm so glad you enjoyed them! I bet they taste wonderful with the hazelnut cashew pulp!
Kathleen
Made this recipe morning - insanely delicious! I have tried and failed with so many paleo pancake recipes and these were so yummy! My partner said they are the best pancakes they’ve ever had.
Do you have any info on the macros ? I want to eat these every day but worried they are too good to be true! Thank you 🙂
Katie
I'm so glad you like them! I haven't calculated the macros, but you can do so in an app like MyFitnessPal.