Use Leftover Juice Pulp To Make Gluten-Free Pancakes!
My juicer pulp pancake recipe is packed with fiber, and is super yummy! This is a great way for all of us to get more daily nutrients, not to mention recycle the pulp from our morning juice.
Time: 20 Minutes
- 1 Cup Bob’s Red Mill Whole Wheat Pastry Flour, or any Bob’s Red Mill Gluten-Free Flour
- 1 Cup filtered water
- 1 heaping Tablespoon raw honey
- 2 Tablespoons sesame, grape seed, or coconut oil (cold pressed)
- 1 teaspoon cinnamon
- 1 teaspoon baking powder
- dash of sea salt
- 1 farm fresh egg
- ½ Cup Juicer Pulp (Apple, Orange, Beet, Cucumber, etc.)
Add all dry ingredients together into a mixing bowl (Flour, baking powder, etc.).
Then add the liquid ingredients into the dry mixture. Beat at high speed until frothy.
Heat pan on medium heat with some cold-pressed coconut oil.
Ladle out mixture into pan.
Cook until bubbles form at the surface, than flip upside down and cook the other side too. Both sides should appear to be golden-brown.
Top with a drizzle of maple syrup or raw honey and enjoy!
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