Leftover Almond Pulp Pancakes Recipes
LEFTOVER ALMOND PULP PANCAKES
Light and fluffy almond pulp pancakes are the perfect way to use up leftover almond pulp. My healthy almond pulp pancake recipe is made with dry almond pulp, whole wheat flour, and absolutely NO sweetener!
Provided by Rosemary
Categories baking
Time 20m
Number Of Ingredients 9
Steps:
- In a bowl, sift together whole wheat flour, almond pulp, baking powder, ground cinnamon, and sea salt.
- Form a well in the center of the dry ingredients.
- Add the egg, milk of choice, vanilla extract, and melted butter. Whisk to completely combine.
- Let pancake batter rest ~10 minutes so the baking powder activates.
- Heat a griddle with oil or butter over medium heat.
- Drop by 1/4-1/3 cup scoops and cook pancakes.
- Top with your favorite pancake toppings.Enjoy!
Nutrition Facts : ServingSize 1 almond pulp pancake, Calories 128 kcal, Fat 6.5 g, Carbohydrate 14 g, Fiber 2 g, Protein 4 g, Sodium 332 mg, SaturatedFat 3.4 g, Cholesterol 27 mg
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- Put eggs in a high powered blender, like the Vitamix, and blend on high until frothy. (About 15 seconds). Add all other ingredients to blender and process on high until mixture forms a batter.
- Use cooking spray or butter to grease your pan or griddle and using a 1/4 measuring cup spoon batter onto your preheated surface. Smoothing it out with the back of the cup to make a perfect circle.
- Cook pancakes for 3 minutes on each side or until cooked through and lightly browned. Almond flour gets dark much more quickly than regular flour so watch closely and adjust your heat accordingly.
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