Juice Pulp Pancakes with Raw Banana Butter and Almonds
by Ali Seiter
If you haven’t already done so, please take a moment to vote in the polls for which yummy treats you’d most enjoy recieving in a vegan holiday gift basket! They will remain open until Thursday, January 5.
While I did not feel compelled to formulate a “Year in Review” post like a good many of my favorite bloggers (I have only been blogging for just under six months, after all), I do have a recipe that, in my opinion at least, easily lives up to the excitement of New Years Day.
Gena’s Carrot Cake Pancakes include carrot juice pulp in the batter. Being the avid juice pulp lover I am and readily aware of the spinach-kale-apple pulp eagerly waiting for culinary greatness in my freezer, I used her recipe as a jumping-off point for my own fiber-rich, nutrient-dense breakfast. To garnish the pancakes, I whirred a sliced frozen banana in my mini food processor to create a banana butter of sorts, using the same technique as for raw banana ice cream, and sprinkled on toasted chopped almonds.
Feel free to replace the flours I’ve listed with your favorite ones, just so long as the total amount of flour comes out to 1 1/4 cups. For sweeter pancakes, whisk 1 tbsp agave nectar into the wet ingredients.
Juice Pulp Pancakes with Raw Banana Butter and Almonds (Gluten Free, can be Soy Free)
Makes 6-8 pancakes.
- 3/4 cup buckwheat flour
- 1/4 cup GF oat flour
- 1 tsp cinnamon
- 1/2 tsp cardamom
- 2 tsp baking soda
- 2 tbsp flax meal
- 1/2 cup soy milk (or any nut milk for soy free pancakes).
- 2 tsp olive oil
- 1 cup frozen juice pulp, thawed and crumbled (I simply took my juice pulp out of the freezer while I made the batter and it thawed adequately enough).
- 1/2 cup dried fruit, chopped (apricots, figs, dates, raisins, etc.)
- 2 frozen bananas
- 1/8 cup almonds, toasted and chopped
In a medium bowl, mix the dry ingredients (flour through flax meal) together.
In a small bowl, whisk together the milk and oil.
Pour the liquid ingredients into the dry and mix well to combine. Stir in the pulp and dried fruit.
Drop the mixture by 1/4 cupfuls onto a lightly greased skillet over medium heat. Cook for about 3-5 minutes each side, or until small bubbles start to appear on the edges.
Meanwhile, place the frozen banana in a food processor and whir until creamy (for more specific instructions, see my how-to on banana ice cream).
Place a dollop of banana butter and a sprinkle of toasted almonds on top of each pancake. Serve and enjoy!
Breakfast Checklist: Protein—soy milk, almonds. Whole Grain—buckwheat and oat flours. Fruit—dried apricots (my fruit of choice for this recipe), apples in juice pulp, banana. Leafy Green—kale and spinach in juice pulp. “Superfood”—flax seeds.
Local Ingredients: None! Ooh man, am I positively itching for the return of the farmers market next Saturday after its two-week hiatus.
Comment Provoking Questions: What’s your favorite use for juice pulp? How about your favorite GF flours to use in baking? Did you do a “Year in Review” post on your blog?
Until next time, Ali.