These were very tasty and nutty pancakes. I make my own almond milk and very often I don’t know what to do with the almond pulp that remains. Here and there I make cookies or cupcakes but as pancakes are my family’s favorite breakfast I thought to make almond pancakes. I used almond pulp, almond cream and almond butter. So yeah… basically these are very almond pancakes.
1 cup almond milk (or soy milk)
1 cup almond creamer
2 TS of apple cider vinegar
1 cup and 2 TS whole wheat all purpose flour
1 cup almond pulp
1 ts baking powder
1 ts baking soda
2 TS agave nectar
1/4 cup olive oil
1/2 cup almond butter
In a medium size bowl combine the almond milk with the apple cider vinegar and let it curdle for 5 minutes. Add the oil, almond creamer, agave nectar and almond butter and whisk until smooth. In a separate mixing bowl, combine the flour, almond pulp, baking powder and baking soda. Add the wet ingredients to the dry and whisk together until there are very few lumps left. Preheat a non stick pan over medium-high heat. Drop about 1/3 cup of batter into the nonstick pan. Cook until bubbles start to perform and edges begin to lift. Flip and cook for an additional minute.Serve topped with your favorite fruit, vegan butter and agave or maple syrup. Enjoy!