Juice Pulp Pancakes

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.

Course Breakfast

Cuisine American

Keyword dairy free pancakes, pancakes

Prep Time 7

Cook Time 20

Total Time 27

Servings pancakes

Calories 211kcal

Author Courtney

Ingredients

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

US Customary - Metric

Instructions

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, avocado oil, and pulp 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.

Video

Nutrition