OK… so you are now making your own Almond Milk and loving it…! So what do you do with the lovely almond pulp left behind???
The answer: use it as you would flour in your baking, pancakes and fritters.
Substituting all or part of the flour is a great way to increase the nutritional value of your dishes and reduce the amount of wheat you consume. I do cook with high quality organic unbleached wheat flour but I also use many others as part or in full for recipes. I like to use: coconut flour, buckwheat flour, besan flour, gluten free flour mixes as well as almond and hazelnut meal and pulp.
You can store your almond pulp in the freezer and defrost it as you want to use it.
- pulp from one batch of almond milk (1 cup almonds)
- 1 cup gluten free flour mix
- 3 teaspoons gluten free baking powder
- 2 cups plant milk (I used almond milk)
- 2 organic free-range eggs
- coconut oil
- Rub the almond pulp, flour and baking powder together in mixing bowl with your finger tips until it resembles fine breadcrumbs.
- Pour in the plant milk.
- Lightly beat the eggs and add these.
- Combine thoroughly using a whisk.
- Heat a large frypan to a med-high heat and melt enough coconut oil to thinly cover the surface of the pan.
- Pour in the pancake batter to make thin large or small pancakes.
- Once the surface of the batter is covered in bubbles (about 2 minutes) flip the pancake to cook the other side.
- Repeat until you have cooked all the batter.
- Serve with your favourite fruit and maple syrup.
- Makes enough to serve 4