Blender Almond Pulp Pancakes (Vegan)
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.
Ingredients
- 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
Toppings
- 4-6 tbsp vegan yogurt
- 1 banana diced
- 1 peach cut into slices
- ⅓ cup sliced almonds 30 g
Instructions
- 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!
Notes
- 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.
Nutrition
Serving: 1pancake | Calories: 257kcal | Carbohydrates: 25g | Protein: 10g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 12g | Sodium: 205mg | Fiber: 5g | Sugar: 13g