Coconoat Pulp Pancakes

A breakfast favorite, Almond Cow style! These easy and delicious pancakes are gluten-free, dairy-free, and feature oat pulp from the Almond Cow. Serve this fluffy stack with our Homemade Hazelnut Nutella and enjoy. Serves: 5-6 pancakes Prep Time: 5 minutes Cooking Time: 20 minutes Serves: 5-6 pancakes Prep Time: 5 minutes Cooking Time: 20 minutes
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Instructions

In a medium sized bowl whisk together yogurt, milk, maple syrup, vanilla, and coconoat pulp. Add in the oat flour, baking powder, and salt. Stir into a thick batter. Heat a non-stick pan with coconut oil over medium heat. Drop a medium-large sized scoop (with a cookie scoop) into the pan and spread into a circle. Cook until the edges start to look brown, then flip with a spatula. Cook about 1-2 minutes on the other side. Repeat this process until batter is gone.

2 Responses

  1. Hi Kim! Yes, you can make a creamer in the Almond Cow using our collector cup method. Fill the collector cup to the 500ml line with water and set it in the base of the machine (no other water is added to the machine). Fill the filter basket with your ingredients as usual and place the top onto the machine and blend. Type “creamer” in our search bar to find our creamer recipes and videos of this method as well. Thanks!

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Ingredients

½ cup coconut yogurt (or any other plant-based yogurt) ½ cup coconoat milk (or any other plant-based milk) 2 tbsp maple syrup 1 tsp vanilla extract ¼ cup coconoat pulp (from coconoat milk) 1 cup oat flour (or gluten-free flour) 1 tsp baking powder ¼ tsp sea salt

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