Almond pancakes are a great way to use the pulp strained from homemade almond milk. These pancakes are crispy on the outside with a chewy, mochi-like interior. The aromatic and savory flavor of toasted almond fills the kitchen as they cook. Along with freshly made almond milk, they make a delicious and complete breakfast.
- 1 cup almonds
- 1 cup glutinous rice flour
- Vegetable oil
- Make almond milk per machine instructions, using one full cup of soaked almonds
- Strain the milk through a fine mesh strainer, gently pressing the milk from the pulp with a spoon.
- Scoop pulp into a bowl. There should be about 1.5 cups of pulp.
- Pour in 1 cup of glutinous rice flour and mix. It will appear to be too much flour at first, but once the moisture absorbs, it should form a dough the texture of wet sand.
- Add flour or almond milk to adjust texture if needed.
- Knead the dough into a ball by hand.
- Roll small balls of dough and flatten them into palm-sized circles, about 1/2-1cm thick.
- Heat a pan on medium-high, and coat the bottom of the pan well with vegetable oil.
- Fry the pancakes for 8-10 minutes on the first side, until the bottoms are golden brown.
- Flip, reduce heat to medium, and cook for another 4-5 minutes until golden brown.
- Top with honey, syrup, yogurt, or fruit as desired.