Almond Pulp Pancakes (Paleo, Gluten Free)

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 cookies using leftover pulp. And these almond pulp pancakes are my current favorite!

These paleo pancakes are soft and fluffy, lightly sweetened and completely grain free and dairy free. Plus, my kids love them.

Pancakes with Leftover Almond Pulp

• 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 Almond Pulp Pancakes

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.

Frequently Asked Questions

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.

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