These Juice Pulp Pancakes are a delicious and fun recipe to use leftover pulp from juicing! Colorful beets make the pancake pink and carrots sweeten the batter.
If you’ve tried our beet juice you’ll have lots of leftover pulp! We love taking the leftover beet and carrot pulp and making these delicious and pretty pancakes!
You can also make it with the pulp from our Orange Carrot Juice or any other juice recipes, maybe not celery juice though, ha!
Kids will rave about the color and won’t even question the beets because the pancakes are so delicious! We also add mini semi-sweet chocolate chips to balance the flavors.
- Flour – We use all-purpose flour for this recipe.
- Spices – We use a pinch of salt and a bit of cinnamon!
- Baking Powder – Make sure you don’t use baking soda.
- Vanilla – Always use a good quality vanilla.
- Sugar – You can opt to use a natural sweetener or even maple syrup.
- Oat Milk – You can use your favorite milk or milk alternative as well.
- Vinegar – We add vinegar to the milk to create a DIY buttermilk.
- Egg – You can also use a flax egg, applesauce or a bit of banana.
- Avocado Oil – If you don’t have avocado oil you can use melted vegan butter or any other oil.
- Juice Pulp – You can make this without the pulp, it’s just out Dairy Free Pancakes with added pulp and chocolate chips! It’s a delicious recipe but made fun with leftover pulp from juicing.
- Mini Chocolate Chips – The chocolate chips add a nice contrast to the sweetness of these pancakes. We recommend using mini sweet-sweet chocolate chips.
How to make juice pulp pancakes
Combine the dry ingredients in the bowl. In another bowl combine the oat milk and vinegar let it sit for 5 minutes.
Then add the mixture to the dry ingredients along with the vanilla, egg, and avocado oil. Mix to combine.
Then fold in the juice pulp and chocolate chips and mix again.
Let the batter rest and heat the skillet with a bit of butter or oil. We use vegan butter.
Drop 1/3 cup of pancake batter onto heated skillet. Gently flip the pancake once it has bubbles and air holes then flip to the other side and cook until fully cooked.
Top and enjoy as desired.
They will be pretty pink inside when using beet pulp.
Recipe Tips and Alterations:
- This recipe will work best with carrots, beets, spinach, etc. Not things like celery pulp or wheat grass pulp.
- You can make these as big or as small as you’d like. The recipe will make 6 regular size pancakes.
- The more the pulp sits in the batter the deeper the color will get.
- This recipe has NO food dye, just real food!
How to store, reheat, or freeze:
- Refrigerate: Refrigerate any leftover pancakes for 3-4 days.
- Freeze: You can freeze leftover pancakes for about 2 months in an airtight container. If you want to prevent them from sticking to each other you can use parchment paper between them or flash freeze them separately first..
- Reheat: Place leftover pancakes on a lined baking sheet in a preheated 350-degree F oven for about 5 minutes until nice and warm. You can also do 30 seconds in the microwave or 1-2 minutes on a hot skillet.
How to serve:
We love serving with a glass of Orange Juice, fresh berries, and non-dairy yogurt.
Frequently Asked Questions
Yes! You can either mix the fruit into the batter or sprinkle it right on top of the batter after you pour it onto the pan.
We have only tested this recipe with all-purpose flour so far.
Juice Pulp Pancakes
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- 1 1/4 cup all-purpose flour
- 1 pinch salt
- 1/2 teaspoon cinnamon
- 1 tablespoon baking powder
- 1 teaspoon vanilla
- 1/8 cup sugar
- 1 cup oat milk
- 1 tablespoon white vinegar or lemon juice
- 1 egg or preferred egg alternative
- 1 tablespoon avocado oil or melted butter
- 1/2 cup juice pulp we used beet and carrot
- 1/4 cup non-dairy semi-sweet mini chocolate chips we use enjoy life mini chocolate chips
- In a bowl combine the all-purpose flour, cinnamon, sugar, baking powder, and salt.
- In a separate bowl combine the oat milk and vinegar and let sit for 5 minutes to allow the milk to curdle. You can also add the vanilla, egg, and avocado oil after it sits.
- Mix the wet into the dry mixture. Let pancake batter rest for 5 minutes once mixed so the baking powder can fully activate.
- Once the batter is ready to cook, heat a skillet with a little avocado oil or butter.
- Place 1/3 cup of pancake batter onto the pan and top with toppings or mix-ins if desired.
- Gently flip the pancake once it has bubbles and air holes. Cook on the other side until the pancakes are cooked to desired browning.
- Serve and enjoy.
The nutritional information is automatically calculated and can vary based ingredients and products used. If the nutrition numbers are important for you we recommend calculating them yourself.