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    Home » Paleo

    Almond Pulp Pancakes (Paleo, Gluten Free)

    Published: Dec 28, 2021 · by Katie

    Jump to Recipe·Print Recipe

    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.

    top view of pancakes

    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.)

    step-1-mix-the-wet-ingredients
    step-2-add-the-dry-ingredients
    step-3-finished-batter

    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

    super-fluffy-coconut-flour-pancakes

    Coconut Flour Pancakes

    Cinnamon Apple Pancake Recipe

    Cinnamon Apple Pancakes

    cassava flour pancakes

    Cassava Flour Pancakes

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

    Almond Pulp Pancakes (Paleo, Gluten Free)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
    • Author: Katie
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 6 pancakes
    Print Recipe
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    Description

    These healthy almond pulp pancakes are made with leftover almond pulp from the Almond Cow milk machine.


    Ingredients

    Scale
    • 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

    1. In a medium-sized mixing bowl, combine almond pulp, eggs, maple syrup, avocado oil and vanilla. Whisk until smooth.

    2. Add the tapioca flour, coconut flour, baking powder, baking soda and salt to the mixture. Whisk until smooth.

    3. Let the batter sit for 5 minutes to thicken. While waiting, preheat a greased frying pan on medium heat. 

    4. 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.

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image for pancakes made form almond pulp
    « Chocolate Coffee Truffles Recipe (Paleo, Vegan)
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    Reader Interactions

    Comments

    1. Katie

      December 28, 2021 at 8:40 am

      My family and I love these almond pulp pancakes. We hope you do too!

      Reply
    2. Leanne

      February 17, 2022 at 7:46 am

      Is the pulp squeezed of access water? Or just straight up out of the silver container?

      Reply
      • Katie

        February 17, 2022 at 1:39 pm

        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 🙂

        Reply
    3. Sara

      April 22, 2022 at 6:29 pm

      Can these be frozen?

      Reply
      • Katie

        April 22, 2022 at 6:35 pm

        They are best fresh, but can be frozen.

        Reply
    4. Kathy Pearson

      March 24, 2024 at 9:40 am

      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.

      Reply
      • Katie

        March 24, 2024 at 11:01 am

        I'm so glad you enjoyed them! I bet they taste wonderful with the hazelnut cashew pulp!

        Reply
    5. Kathleen

      July 14, 2024 at 11:41 am

      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 🙂

      Reply
      • Katie

        July 14, 2024 at 7:47 pm

        I'm so glad you like them! I haven't calculated the macros, but you can do so in an app like MyFitnessPal.

        Reply
    6. Melina Sagarrica

      November 17, 2024 at 7:14 am

      These were 10/10. Added a couple of mini chocolate chips 😉

      Reply
      • Katie

        November 17, 2024 at 7:50 am

        So glad you liked them! Mini chocolate chips are the way to go!

        Reply
    7. Harmony

      March 28, 2025 at 10:11 am

      Can I add mashed banana ?

      Reply
      • Katie

        March 28, 2025 at 12:46 pm

        It will probably make the batter too wet.

        Reply
        • Melina Sagarrica

          June 06, 2025 at 8:34 pm

          How can I tweak this to make waffles instead? Love this recipe so much!

        • Katie

          June 07, 2025 at 6:27 am

          Hi! You can probably use the pancake batter without any changes to make waffles.

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    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

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