Earlier this week, we made the most scrumptious almond milk from scratch. I know, that sounds hardcore, right? It’s funny how some kitchen tasks are just enough “out of the ordinary” that we somehow think they are extraordinary. This is one of those times. Almond milk is stupid easy, but feels fancy, right?
Well, regardless of your take on making almond milk at home, I was very concerned about just simply throwing away the remaining almond meal. Here we had this luscious milk (score!!), but now I had a bunch of the ground up almonds leftover without a purpose. I hate that! So, I decided to play and make some protein dense almond pancakes. The result was a bit grainier than if I had used straight up almond flour, but I love that this creation allowed me to have zero waste! And a ton of protein for my morning routine!
Gather up your ingredients of eggs, pink Himalayan salt, cinnamon, baking soda, and some olive oil for the pan (I love this local olive oil from Olea Farm).
Start by separating out your eggs and working the whites into a nice peak.
Add the almond meal to the egg yolks and stir until combined. Now it is time to fold in half of the egg whites. Fold gently until the paste of the almond meal and yolks get a bit airy. Now add the remaining egg whites and fold in gently.
Using olive oil (or butter, if you prefer) pour about a 1/2 cup of batter onto a hot skillet. Once it is drying around the edges, it is time to flip!
Swimming in natural maple syrup is the legit way to indulge in these gluten free, protein packed pancakes. Yum!! Oh, and a major cheers to not wasting all that meal!!!
Use commercial almond flour, or use up the left over almond meal you have after making almond milk. These almond pancakes are loaded with calcium and protein to start your morning off strong!
- 6 eggs separated
- 2 cups almond meal, or almond flour
- 1 tsp baking soda
- 2 tsp cinnamon
- 1/2 tsp salt (pink Himalayan is optional)
- 2 tbsp honey
Separate your eggs.
Whip up the egg whites til fluffy.
Combine the egg yolks, almond meal, baking soda, salt, honey and cinnamon. Mix well.
Fold in half of the egg whites to lighten the mix. Then gently fold in the second half of the egg whites.
Prep your skillet with coconut oil, and use a 1/2 cup measurement to pour your pancake mix. Flip when edges are dry.
Serve warm with real maple syrup.