These almond pancakes are a great way to use the leftover strained ground almonds you’ll get when making homemade almond milk. Have you had a chance to make my Homemade Vanilla Almond Milk? If not, check out the recipe here and give it a try. It’s easier than you may think, and now that I’m totally obsessed with it (especially in my coffee), I can’t go back to store bought almond milk. Anyway, as I mentioned in that post, I simply can’t throw out the ground almonds that get strained out in the process of making the almond milk. It just seems so wasteful.
One way I use my leftover ground almonds is in almond pancakes. Other than the addition of the added ground almonds, which add a boost of healthy fat and fiber, these almond pancakes are the traditional light and fluffy pancakes everyone loves. And really, you’ll hardly notice the added ground almonds. They add little dark flecks throughout the pancakes, but they aren’t crunchy at all. My kids gobble them up without making a peep ““ literally, when pancakes are on the table, they eat so peacefully (well, usually!).
So, whether you have a short stack or a tall stack, I hope you get to use your leftover ground almonds to make these fluffy Almond Pancakes. (p.s. – I give a tip in the recipe for an alternative ingredient you can use if you don’t have any leftover ground almonds from making almond milk)
Here are my leftover ground almonds. The dates I blend into my almond milk are also in here and that works just fine!
This is what the batter looks like – you can see the tiny brown flecks from the almonds throughout.
Let the pancakes cook on the first side until bottoms are browned, tops are bubbly and edges are set.
Pancakes are done when the second side is nicely browned.
Kids (and adults) will love these simple, healthy pancakes!
Easily turn your leftover strained almonds from making homemade almond milk into light and fluffy almond pancakes with this simple recipe that is delicious and kid-friendly.
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- 1 cup whole wheat pastry flour*
- 1 cup all-purpose flour or whole wheat pastry flour
- 3 tablespoons sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- 3 eggs
- 2 cups milk
- ¼ cup butter or refined coconut oil, melted
- 1 teaspoon vanilla
- Leftover strained ground almonds/dates from 1 batch Homemade Vanilla Almond Milk**
- In a large bowl whisk together flours, sugar, baking powder and salt. In a medium bowl whisk eggs until lightly beaten. Whisk in milk, butter, and vanilla. Stir in leftover ground almonds. Add egg mixture all at once to flour mixture; stir until just combined (do not overmix).
- Preheat a griddle over medium heat or about 375°F. Lightly grease griddle (I use butter). Spoon pancake batter, in batches, onto hot griddle in mounds, using a little less than ¼ cup per mound. Batter will spread on its own. Let pancakes cook for 3 to 5 minutes total or until pancakes are browned, turning once halfway through cooking once the top looks bubbly and set around the edges and bottoms are browned. Keep pancakes warm while cooking the remaining pancakes.
- This makes a large batch. I prefer to cook all the pancakes at one time. Store leftovers in an airtight container. Warm them in the microwave for a quick breakfast.
- *I prefer using whole wheat pastry flour in breads and desserts because it has a lighter texture than regular whole wheat flour. Regular whole wheat flour will work fine if that’s what you like.
- **If you don’t have any leftover almonds from making homemade almond milk, substitute 1 1/2 cups almond meal for the ground almonds and decrease the milk to 1 3/4 cups.
- 22 to 24 pancakes total (4-inch size pancakes)
Nutrition Info (per pancake)
- 114 cals, 4 g pro, 13 g carb, 5 g fat, 33 mg cholesterol, 2 g sat fat, 1.5 g fiber, 136 mg sodium
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