As I was making a fresh batch of almond milk, my son asked for pancakes. I usually make him the Panana Cakes from The China Study Cookbook but I had just used all of the bananas for my Banana Walnut Bread. I had a nut milk bag full of fresh almond pulp sitting on the counter so I tossed it into the batter as a banana replacement. It worked great! A lovely batter with a nutty flavor. Serve with maple syrup and anything else your people like on their pancakes e.g., bananas, raisins, blueberries, strawberries, more cinnamon, etc.
1 cup spelt flour
1 teaspoon baking powder
1/4 teaspoon cinnamon
1/4 teaspoon salt
1 cup fresh almond milk
1/4 cup fresh almond pulp
1 tablespoon maple syrup
1 teaspoon vanilla extract
Mix together the flour, baking powder, cinnamon and salt in a bowl. Add the almond milk, fresh almond pulp, maple syrup and vanilla extract. Mix until combined.
Heat a non-stick skillet and add pancakes one tablespoon at a time. I actually heat two skillets so we can all have pancakes at the same time! When little bubbles form on the top, flip the pancakes over. Let them cook on the second side for a minute. Serve and enjoy!