I am kicking myself for all the almond pulp I have thrown away in my lifetime. It honestly makes me crazy to think of how much perfectly good raw, soaked, organic almond pulp I wasted because I didn’t know it would be amazing in banana bread or pancakes, among other things. I make so much almond milk and the only things I used to be able to think to do with the leftover pulp was to add it to smoothies and stir it into oatmeal. Not that there’s anything wrong with that, but it just got boring after a bit.
Then a light bulb went off in my head and I tried using the pulp (which is different from store-bought almond meal because it is wet) in banana bread and it was amazing! Have you seen this recipe yet? It’s was so delicious and after my first attempt baking with almond pulp, I assumed every cookie and cake recipe would turn out great. Not the case. I actually had a few failures using almond pulp.
But this pancake recipe was not one of them. In fact, I might always use almond pulp in my pancakes from now on. One of my issues with pancakes is that they are typically not high in protein and protein is what I am always pestering my kids to include in their breakfast every single day. No one gets up from the table without answering the question, “what was your protein this morning?” Protein fuels the brain and takes longer to digest than carbohydrates so it can help keep you full for a while. And even though pancakes are my family’s favorite breakfast food, they aren’t super high in protein. So I typically serve whole grain pancakes with a dollop of yogurt, a few sprinkles of chopped nuts, a smear of almond butter or a small smoothie with hemp, yogurt or nuts.
What I love about whole grain pancakes with almond pulp is the protein boost the batter gets from the nut meal. Almonds are the only alkalizing nut and rich in minerals like calcium, magnesium, and potassium. They are also loaded with good-for-you monounsaturated fats and vitamin E, a powerful antioxidant. And even better, the almonds have been soaked which makes them much more digestible and nutritious. (Read this post about why soaked nuts and seeds are better for you.) Plus, I really don’t think my family notices at all that the recipe is different. Keep in mind, this is not a paleo or grain-free recipe. This is a whole grain pancake recipe designed to incorporate and efficiently utilize almond pulp leftover from almond milk-making. I tried to make a pancake batter with all almond pulp and it was not great, in my opinion. The pancakes felt heavy and grainy, and almost mealy. These, on the other hand, taste and feel like a “regular” pancake. The batter is slightly thicker, but the pancakes taste the same and the texture is light and tender.
The day I photographed these pancakes, we made them with mini chocolate chips and fresh strawberries, but plain and simple is perfectly delicious too. Now if you have no almond pulp, that means you’re not making your own almond milk and we need to fix that. Because homemade almond milk is more life-changing than these pancakes. Follow me over here to find out what you’ve been missing. And then you might be the one kicking yourself that you’ve lived this long without such a wonder!
Whole Grain and Almond Pulp Pancakes Recipe
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
**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.
Like this recipe? Rate & comment below!
I am going to try the recipe with using buckwheat pancake mix. I will not have to put in baking soda or baking powder and I will use either almond milk or soy milk. I hope with works. I gave it a 5 star but I have not tried it yet.
It should work just fine. I love buckwheat flour in pancakes!
Hi pamela, i roasted my pulp in a pan till its dried and then keep it in jar. Can i still use it for pancake?
You probably can, but you might need to add a little extra buttermilk or butter.
Can you freeze the almond pulp?? Made your almond milk and loved it! I love your website! Come teach cooking classes in NYC!
Yes, you can definitely freeze almond pulp! One day I would love to come to NY to teach some classes 🙂
Hi Pamela, mine came out thin. What went wrong or is that how the batter is supposed to be? Do you think maybe I over mixed?
I can try and guess, but it’s supposed to be like regular pancake batter. You can still try and save it, don’t worry. Did you add the flour? This recipe is a combo almond pulp and grain flour, like whole wheat pastry. You can try adding a little more flour to thicken it up. Did you add in the correct measurements of baking soda and powder? Perhaps you measured your almond pulp differently from how I did it. I would start by adding an extra 1/4 cup flour and see if that helps. If still too thin, add another 1/4 cup.
I just went ahead and kept it as is and they came out good. The first one fell apart when I flipped, but I think it was my poor flipping skills lol I made banana w/chocolate chips and blueberry ones. The nuttiness from the almond pulp was yummy. The FAM really enjoyed them.
Ok, good!
Hi Pamela. I love this recipe and the reminder to use the nut pulps! I so often just throw it in the compost. My son and I are crazy about cashew milk. That is our milk of choice b/c it is far creamier than almond milk and makes a great milk substitute. We have a ton of cashew pulp leftovers on the regular. Could this recipe work with cashew pulp? Also, any other suggestions for what to do with all that cashew pulp? Love! Thank you in advance! <3
HI! Yum! Cashew milk is so delicious, almost luxurious. I don’t see why it wouldn’t work, although I should mention that I haven’t tried it so I couldn’t be sure.
Hi Pamela!! So far you might be the only other person I’ve ever heard make as much almond mylk as me!! Thanks for another way to use the pulp. I always end up just hoping the critters in the compost are happy!! I’m trying to get away from gluten and wheat flours, do you ever make this with good subs?
Haha! Yes, I like a combo of GF oat flour, brown rice flour and the almond pulp or you can also add in millet flour, as well. Very flexible recipe, many GF flours will work well here, including buckwheat flour and sorghum flour.
Can you tell me what type of griddle you use? We love pancakes but are trying to stay away from nonstick.
BTW, I love the new look of your website!
Thanks, Nancy! I use a cast iron griddle 🙂
Would you have a dairy free version of this? Would it still be good if made with almond milk and left out the butter? Also, can you recommend a farm/website to buy Raw Organic Almonds? I have been buying from Bremner Farms but they are still about $12/lb. Thank you!
I think you can use almond milk plus 2 Tbs. apple cider vinegar and melted coconut oil for the butter. The pancakes won’t get as golden brown, but it will work. 🙂 $12/pound for raw organic almonds is actually a good price. I buy from livingnutz.com and if you buy a lot, the price is a little less than $12/pound. But you have to buy around 10 pounds.
THANK YOU!!!!!!
I used almond milk and just 1 TBSP ACV and the pancakes are golden and delicious! Thanks!
Amazing! That’s what I use when I don’t have buttermilk. Glad they turned out well!
Do you have an egg free version?
I haven’t tested this recipe egg free yet, but if I were going to try, I would use either banana or 2 flax eggs.
I have not tried the recipe yet but I am surprised that you do not have a compost pile?? Almond meal turns straight to dirt! I also have a gaggle of backyard chickens, they eat anything!
Actually, I grew up with gardens and compost heaps! But if you saw where I lived, you would not be surprised I don’t have a compost pile. I have no yard! And nowhere to put a compost pile, sadly. 🙁
I’m sorry! That is me assuming everyone has room for chickens, etc! I have been watching almond pulp recipes from afar, I will definitely try this one, it sounds delicious!
It’s a dream of mine. Sigh…. Yes, do try the recipe though!