Oat Pulp Pancakes

Deliciously Sustainable and Nutritious

Delicious, fluffy, and packed with plant-based goodness, these Oat Pulp Pancakes are a perfect example of sustainability in action. Made using leftover oat pulp from homemade oat milk, this recipe not only reduces food waste but also provides a preservative-free, healthy alternative to traditional pancakes.
Rich in fiber and crafted with simple, affordable ingredients, these pancakes support digestion while being light on your wallet. Perfect for breakfast or brunch, they reflect the Purely Wholesome commitment to health, sustainability, and creative cooking. Enjoy a stack that’s as good for the planet as it is for your body.
Serving Size: 6 PANCAKES
Prep Time: 10 MIN
Run Time: 25 MIN

Ingredients

½ cup prepared plant-based milk (preferably soy or cashew milk)
2¼ tsp active dry yeast (1 packet)
2 tbsp sugar
2 tbsp melted vegan butter or refined coconut oil
3 tbsp aquafaba (chickpea brine, as an egg replacer)
2½ cups all-purpose flour (plus extra for kneading)
½ tsp salt
1 tbsp neutral oil (for greasing)
Optional: 1 tbsp plant-based milk for brushing the top

Directons

Start by preparing the oat pulp. After making oat milk, strain and save the pulp, chilling it in the refrigerator until ready to use. In a mixing bowl, whisk together the oat pulp, plant-based milk, maple syrup, vanilla extract, and oil until well combined. In a separate bowl, sift together the flour, baking powder, and salt.
Gradually fold the dry ingredients into the wet mixture, stirring until just combined. Be careful not to overmix, as this ensures the pancakes remain fluffy. Heat a non-stick skillet or griddle over medium heat and lightly grease with oil. Pour ¼ cup of batter per pancake onto the skillet.
Cook the pancakes for 2–3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for another 1–2 minutes until golden brown. Once cooked, stack the pancakes on a plate and top them with your favorite fruits, syrup, or nut butter. Serve warm and enjoy.

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