Blender Almond Pulp Pancakes

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by Alena Schowalter
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Don’t know what to do with leftover almond pulp? Well, almond pulp pancakes have come to the rescue! This delicious, wholesome treat will save food waste and only take 20 minutes.

Gone are the days of tossing out almond pulp after making almond milk or creamer.

These pancakes are a great way to use that leftover pulp, and you can even make other baked goods like banana bread or muffins!

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Done in 20 minutes, these pancakes are delicately dense, nutty, and nutritious. Plus, you only need pantry staples to whip up this gluten-free recipe! 

Since these pancakes use whole food ingredients, they are healthier than traditional pancakes that contain white flour. And thanks to the almond pulp and oat flour, they will be more satiating!

If you’re looking for more sweet breakfast ideas, check out my blueberry oat pancakes, sweet potato waffles or healthy almond milk crepes!

woman holding a plate of vegan pancakes topped with fruit

Why you should try it

  • Ready in 20 minutes
  • Made with pantry staple ingredients 
  • Customizable toppings
  • Gluten-free
  • Budget-friendly recipe
  • Healthy and delicious

Make these almond pulp pancakes today! They are so simple — you just need one bowl for the batter. 

oat flour, almond pulp, yogurt, spices, and fruit on a table

Ingredients needed

  • Almond Pulp — use leftover pulp from making milk or creamer. You can also use ground almonds (more details in FAQ and recipe card).
  • Oat Flour — you can use homemade oat flour or store-bought. 
  • Ground Flax Seeds — acts as the “egg” in the pancakes. This helps bind the pancakes together!
  • Banana — adds a creamy texture, natural sweetness, and flavor. 
  • Almond milk — the recommended milk for this recipe (it’s an almond pulp recipe after all!)
  • Baking powder, vanilla extract, lemon juice — just baking staples!
  • Yogurt, banana, peaches, and sliced almonds — my favorite toppings for this recipe, but feel free to add any that you like!

Find the exact amounts and substitution ideas below.

woman mixing batter with a wooden spoon in a bowl

How to make almond pulp pancakes

  1. Make the batter in one bowl. Mash the banana and mix with the almond milk, vanilla extract, and lemon juice. Then add the rest of the batter ingredients. Mix well to combine.
  2. Let the mixture rest for 10 minutes to thicken. The batter should take a second to fall off the spoon! Add more milk if too thick, or more oat flour if too thin. 
  3. Cook pancakes in a non-stick pan over medium heat. Pour about ¼ cup of the batter for each pancake. Flip over when bubbles form on top (about 2 minutes). Cook for an additional 2 minutes.
  4. Add toppings over freshly cooked pancakes. Use the recommended toppings or any of your favorites!
stack of almond pulp pancakes on a plate

Serving suggestions 

These almond pulp pancakes are best served warm and fresh! You can add this delicious combination of toppings: vegan yogurt, banana, peach slices, and sliced almonds. But feel free to add your own favorites!

Best Vegan Toppings

If you need topping ideas, you can try different fresh fruits, whipped cream, chopped nuts, chia jam, or my decadent date caramel sauce.

Enjoy these almond pulp pancakes for breakfast, brunch, or really anytime you want! To make this recipe even more delicious, serve alongside a vanilla almond milk latte or tea. These pancakes will pair well with many breakfast lattes!

stack of almond pulp pancakes on a plate

Storage & reheating

Although best served fresh, you can save these pancakes for later if you need to! Once cooled, store the pancakes in an airtight container in the fridge for up to 3 days. Keep in mind that the texture will be less fluffy the longer it’s stored. 


The toaster is a surprisingly good way to reheat your pancakes. Every toaster setting is different, so start by toasting each pancake for 90 seconds. Make sure the pancake is plain with no toppings if you use this method!


You can also microwave the pancakes for 10-20 seconds (each) on 50% power. Flip and repeat until warm. The resulting texture will be denser than when fresh. 


You can use the oven if you need to, although this method takes the longest. Heat your oven to 350 ° F (180° C) and line your pancakes on a baking tray. Cover the pancakes with foil so they don’t burn. Cook for about 10 minutes. 

almond flour in different jars on a table

FAQs & tips

Can I use almond meal/flour instead of almond pulp?

Yes! Some adjustments will need to be made, though. Since almond pulp is slightly wet, you need to balance the amount of liquid in the batter.

You can use almond flour or almond meal in a 1:1 to the almond pulp. However, you need to add more almond milk to get the right consistency. Start with an extra 3 tbsp of milk, and add more if needed. 

Are these almond pulp pancakes gluten-free?

Yes, since we use oat flour instead of wheat flour! If you’re extremely sensitive to gluten, make sure you use gluten-free certified oats for the flour.

stack of vegan almond pulp pancakes with yogurt and fresh fruit

More breakfast recipes

Did you make our almond pulp pancakes and enjoy them? We’d love to read about it, so be sure to leave a review and share it in the comments below. You can also Pin this recipe here!

Blender Almond Pulp Pancakes (Vegan)

by Alena Schowalter
Prep Time 12 minutes
Cook Time 8 minutes
Total Time 8 minutes
Don’t know what to do with leftover almond pulp? Well, almond pulp pancakes have come to the rescue! This delicious, wholesome treat will save food waste and only take 20 minutes. 
Serves 6 pancakes


  • 1 cup almond pulp 125 g
  • ¼ cup oat flour
  • 1 tbsp flax seeds ground
  • 1 banana
  • ½ cup almond milk 120 ml
  • 2 tsp baking powder
  • 1 tsp vanilla extract
  • 2 tsp lemon juice


  • 4-6 tbsp vegan yogurt
  • 1 banana diced
  • 1 peach cut into slices
  • cup sliced almonds 30 g


  • In a large bowl, mash the banana and mix with the almond milk, vanilla extract, and lemon juice.
  • Add the almond pulp, oat flour, ground flax seeds, and baking powder. Stir well to combine.
  • Let the mixture sit for 10 minutes to get a thick, creamy batter. (It should take a second to fall off a spoon). If it’s too thick, add more almond milk. If it's too watery, add more oat flour.
  • Heat a non-stick skillet over medium heat and spoon the batter into pancakes (about ¼ cup for each pancake). Each pancake should be about palm-sized.
  • Cook over medium heat until bubbles form on the surface, about 2 minutes, then flip over and cook for 2 more minutes. 
  • Transfer onto a plate and continue the same with the rest of the batter.
  • Serve with almond yogurt, diced banana, peach slices, and almonds. Enjoy!


  • The almond pulp is leftover from making almond milk/creamer. Make sure to squeeze as much liquid out before using it for this recipe. If the almond pulp is more wet, you may need more oat flour. If the almond pulp is really dry, you may need less than what the recipe calls for.
  • You can use almond flour or almond meal in a 1:1 to the almond pulp. However, you need to add more almond milk to get the right consistency. Start with an extra 3 tbsp of milk, and add more if needed.
Course: Breakfast
Cuisine: American
Nutrition Facts
Blender Almond Pulp Pancakes (Vegan)
Serving Size
1 pancake
Amount per Serving
% Daily Value*
Saturated Fat
Polyunsaturated Fat
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition information is a rough estimate calculated automatically, their accuracy is not guaranteed.
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Hi, I'm Alena Schowalter — a Certified Vegan Nutritionist who has been a vegetarian since childhood and vegan since 2012. Together with my husband, I founded nutriciously in 2015 and have been guiding thousands of people through different transition stages toward a healthy plant-based diet. I enjoy discussions around vegan ethics, walks through nature, and creating new recipes. Read more about us here.


  1. Thank you for the recipe. I am looking for a pancakes recipe to use my almond pulp. I don’t use oats or flours, can I substitute the oat flour for coconut flour or tapioca ? Thanks!

    • Hi Ana, I haven’t tried this recipe without oat flour and if you don’t want to use regular wheat flour either, I image it’s hard to recreate the texture. I don’t bake with coconut flour so I can’t tell you if that swap would work — please let us know if you end up trying it!


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