This is a whole grain pancake recipe designed to incorporate and efficiently utilize almond pulp leftover from almond milk-making.
Ingredients
1 ¼ cups whole wheat pastry flour, white whole wheat flour or whole spelt flour*
1 teaspoon aluminum-free baking powder
1 teaspoon baking soda
1 teaspoon fine sea salt
2 cups buttermilk**
¾ cup of well-squeezed almond pulp (from 1 cup of almonds)
2 large eggs
1 teaspoon pure vanilla extract
1 Tablespoon 100% pure maple syrup
3 Tablespoons unsalted butter, melted
Melted, unrefined coconut oil for brushing the griddle
Instructions
Preheat a griddle to 400 degrees or medium heat.
Combine the flour, baking powder, baking soda and salt in a large mixing bowl.
In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, almond pulp, eggs, vanilla, maple syrup and melted butter until well blended. (I usually do this step in a blender.)
Pour the wet mixture into the dry ingredients and stir until just combined.
Brush the griddle with coconut oil and spoon about ¼ cup of batter onto the griddle. Add blueberries, chocolate chips or diced banana to the surface, if desired. When bubbles start to form on the surface of the pancake and the edges become slightly dry, flip it over and cook until done. Maintain the heat on medium-low or 400 degrees.
Notes
*Gluten-free: substitute a combination of gluten-free flours to equal 1 ¼ cups (such as buckwheat, GF oat or brown rice flour) **No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use 1 ¾ cups milk, omit the baking soda and use 2 teaspoons baking powder instead.
Recipe by Pamela Salzman at https://pamelasalzman.com/whole-wheat-almond-pulp-pancakes-recipe/