Pancake Improv (with Fresh Almond Pulp)


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!

Question: What should I do with the leftover pulp after making almond milk?


Answer: Dry it out and use it in cookies or in these chocolate almond truffles!

I have been asking myself this question for weeks now – I hate wasting food – and I finally came up with this idea. I don’t think I am the first person but that is why I have this blog.

Generally, I spread the pulp out onto a baking sheet and let it sit out to dry out all day. You can also place the baking sheet in the oven at the lowest temperature (my digital temp is 170) for a few hours. Either way, run the dried pulp the food processor to break it up and then store it in an airtight container in the refrigerator until ready to use!

UPDATE: I got this suggestion from Brenda who makes the nut milk bags that I love. She says, “when you have your little bits of pulp, sometimes it’s only half a cup or so, fluff it a bit with your fingers and put it in the freezer in a zip lock freezer bag. Keep adding to it with your little bits and then when you have time dry it. Process in the food  processor for a more like flour consistency or air dry the frozen pulp to use in your recipes.”