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Homemade Almond Milk and Low Carb Protein Pancakes

Homemade Almond Milk and Low Carb Protein Pancakes

Have you ever made homemade almond milk? It’s really not that hard! And it tastes delicious too. You can also flavour it to your liking!


1/2 cup almonds (you can used blanched or unblanched, it doesn’t matter TOO much)
1 cup water to soak the almonds in
2-4 cups water to make the milk 1 teaspoon honey (or agave or date syrup or well, your sweetener of choice – IF, of course, you like it sweet) 1 teaspoon vanilla essence


1. Soak your almonds in a cup of water for a couple of hours or, better yet, overnight.

2. Discard the water and add the almonds to a food processor along with the 2-4* cups of water and your flavoring of choice (it could be vanilla essence, maple extract, hazelnut extract, coconut flavoring, etc). *Note:  If you use 2 cups of water it’ll be pretty rich whereas if you add 4 it will be more diluted.

3. Blend or process your almonds with the water until a relatively smooth liquid is formed. It’ll look milky white.

4. Strain the milky white mix over a bowl or cup. Do not discard the pulp. Below I tell you how to use it to make some low-carb protein pancakes!

5. That’s it: almond milk – your very own! To make Low-Carb Protein Pancakes using the almond pulp, all you do is blend the pulp with some eggs and whey protein! E.g. for the above, you can use 2-3 whole eggs and 1/2 to 1/4 cup of whey. Simply mix it, fry it on a nonstick pan and… PRESTO! Low-Carb Protein Pancakes. The almond pulp here works as a flour. It’s kind of like almond flour in fact but, because it’s soaked so much of the almonds’ water, it lends a lot of moisture to the pancakes. You can also throw in a banana to add volume to the pancakes or 1/2 cooked sweet potato too.  

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