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Blender Almond Pulp Pancakes

Say goodbye to kitchen waste with these delicious Blender Almond Pulp Pancakes!

In my kitchen I like to reduce waste as much as possible. I make my own broths out of leftover bones and vegetable cuttings, we compost and recycle. I knew that I could come up with a few awesome recipes for the pesky leftover almond pulp from my Homemade Almond Milk.

As you’ve probably realized by now, I go absolutely crazy for breakfast. I’m always trying new ways to make recipes different and I totally hit the nail on the head with these amazing pancakes. Everyone goes nuts for them and thats a win in my book.

Another great thing about this recipe is that it takes no time at all to make and can be made using your Vitamix blender, which for me, is a total win. Something I really, really love is that you can freeze them and heat them up later and they taste just like they did when they came off of your griddle.

This is not just a recipe to have during breakfast. My kids love when we have breakfast for dinner. It’s one of their favorite meals and a great theme to make the week go faster. No matter when you eat this sweet treat, one thing I know for sure, is that you will absolutely love it.

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If you make this delicious recipe, be sure to share a picture of it on Instagram with the hashtag #InstantLoss. I love seeing your kitchen creations! 

4.25 from 4 votes

Almond Pulp Pancakes

Makes 8 pancakes
Print Recipe


  • 4 large eggs
  • 1 cup packed almond pulp (the leftover pulp from making almond milk)
  • 1/4 cup almond milk
  • 1 tablespoon raw honey
  • 1 teaspoon baking soda
  • 2 teaspoon pure vanilla extract
  • 1/2 teaspoon fine sea salt
  • cooking spray or butter


  • Preheat a cast iron skillet or an electrical griddle on medium-low heat. 
  • Put eggs in a high powered blender, like the Vitamix, and blend on high until frothy. (About 15 seconds). Add all other ingredients to blender and process on high until mixture forms a batter.
  • Use cooking spray or butter to grease your pan or griddle and using a 1/4 measuring cup spoon batter onto your preheated surface. Smoothing it out with the back of the cup to make a perfect circle. 
  • Cook pancakes for 3 minutes on each side or until cooked through and lightly browned. Almond flour gets dark much more quickly than regular flour so watch closely and adjust your heat accordingly.
  • Serve topped with your favorite 100% pure maple syrup.
Servings: 4
Author: Brittany Williams


  1. Hey Brittany! This may seem like an obvious question but I am pretty new to everything so bare with me here! lol
    To make these pancakes, can I use the pulp as is or do I have to put it through a dehydrator?

  2. Thanks for this, I’ve always wanted to make my own almond milk but throwing out the pulp seemed wasteful. What an awesome was to use it and to make pancakes. Yum!

  3. Any suggestions if I don’t have a fancy blender? No Kitchenaid either, but at least I got myself an instant pot! 🙂

  4. These were a great replacement to the homemade ones I used to make. However, must confess I used unsweetened almond milk and almond flour and they were wonderful

    1. Hi! How much almond flour did you use as a replacement for the pulp? Was it also one cup like the original recipe? Thanks!

  5. Gave these a try after my first (successful) attempt at almond milk. Let me first say that my level of scepticism on actually liking these was through the roof high. Just the weekend before I had tried a store bought package of Paleo pancake mix and was not impressed. However, these were so tasty! We didn’t use any syrup however we did use a small pat of organic butter. I froze the left overs and toasted them as a snack during the week….A+++

  6. These are delicious! They are definitely a favorite in our home…for breakfast or dinner! (Sometimes we will even add a little pb and chocolate chips too.)

  7. Made these after my first attempt at making almond milk. They did take a little getting used to in regards to preparing them as they did not hold as well together or dry out on top like my normal pancakes. Just needed to adjust how much batter to place in the pan. Half way through the batter they held together when flipping over and overall this is a good replacement if you want to cut out wheat. I served them with homemade quarkfilling (quark, heavy cream and honey) and topped with strawberry Kompott.

    1. hmm I didn’t even add salt to my batch. It was in the recipe, but I didn’t use it. They were nice and sweet and nutty flavored. Brittany, Question: can we freeze any of the pulp we have left over? Then use for the pancakes? Thanks for the great recipe!

  8. Hey Brittany,

    I just bought your month long meal plan! Planning to start in the new year! My husband and I are going to do it together. We had triplets 4 months ago and our eating is out of control! We have always struggled with weight but man it’s a lot harder with 3 infants in the house. My question on the pancakes: the recipes says it makes approx 16-18 pancakes. What would you consider a serving size to be on these? Thank you!! I can’t wait to get started.

  9. Hi I used just liquid honey that was the only difference they were super runny and a total bust think they honey did that ?

  10. My batter came out extremely thick. Followed the directions completely. Anyone else have this problem? I tried adding more almond milk, but still very thick like cookie batter.

  11. I really enjoy the taste of these 🙂 , love that the pulp does not go to waste. I have a bit of a hard time while I am flipping the pancake, also I don’t get the indicated amount of pancakes out of the batter… probably like 8-10 pancakes. Am I doing something wrong?

    1. Yes, it sounds like you’re making your pancakes too big. Smaller ones will cook faster/more evenly and hold together better. And then you’ll have the # indicated in the recipe 🙂

  12. 4 stars
    Thanks for sharing this recipe! I had all this glorious almond pulp leftover and maple syrup burning a hole in my cabinet, so your pancakes were a perfect solution 🙂 I used an egg beater instead of a blender (easier to clean) and subed stevia for the honey (I don’t like how honey tastes) so maybe that’s why my batter was very thick compared to normal pancake batter. I had to actively smooth it out in the pan to get it thin enough to cook all the way through before the top/bottom burned. And while the final result was texturally very different than pancakes (wetter, denser, slightly grainy), the flavor was great and the texture wasn’t bad – just different. All in all an excellent healthier alternative to flour pancakes that I will use again for company this weekend 🙂

  13. If you don’t have “Almond Pulp” what can you substitute with? I do not make Almond milk, I drink it already made, unsweetened. Love your book.

  14. 4 stars
    These were pretty good. A little eggy but a nice way to use up extra pulp from making milk. I added extra almond milk because my batter was super thick and added a little apple cider vinegar and skipped the honey. I did use a Vitamin to blend super smooth. Go easy on the salt. I topped these with a homemade berry chia jam (2 cups berries, simmered and mashed, 1T of chia, a splash of lemon juice, a little stevia to taste – sit and thicken). Thanks for the recipe.

  15. 5 stars
    Love these!!! I also made them without the honey and used them as a sandwich “bread” just perfect!!!

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