1623. Almond Latte and Almond Pancakes

A while back, I posted a recipe for almond milk. This almond milk, home made with just raw almonds and water, has an unrivaled taste and no brand found in any store could compete with. The issue lay with the pulp. It would be a shame to discard it, and there is a limit to how many cookie and cakes one can make. Here is the solution. 

Make pancakes with the almond pulp! They are delicious, portable, and keep for as long as the almond milk keeps (in my case, I go through it in a week). They make great components to a breakfast, snack, or even dinner, and best of all, they are so easy to make.

Ingredients:

For the milk:

1 cup raw almonds

3 cups water

For the pancakes:

Pulp from the almond milk

1/2 cup flour

1/4 cup sugar

1 egg

1 tsp baking powder

2/3 cup milk

Method:

Soak almonds overnight in a bowl of water in the refrigerator.

Drain the almonds the next day and place in a blender with three cups mineral water.

Blend for 3-4 minutes until completely pulverized. Pour the mixture through a fine-mesh sieve placed over a beaker, and let drain for a couple of hours in the refrigerator. You will be left with about 750ml of almond milk in the beaker and and about 1 1/2 cups' worth of powdered almond. Store the milk refrigerated for up to a week. To make a latte, heat a cup of milk and add a spoonful of nescafe.

To make the pancakes, mix all the pancake ingredients together until you are left with a smooth batter.

Heat a dry non-stick pan over medium heat on the stove. Drop tablespoons of the batter in the hot pan. Flip the pancake when bubbles appear over the surface. You may need to decrease heat to medium low to ensure a golden and not overly brown crust.

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