Purple pikelets with nut pulp

The first time I made nut milk at home, I didn't know what to do with the pulp left at the end. To be honest, it scared me a little. It is an odd looking substance. Sort of curd-like, and moist but crumbly. Edible? I didn't think so.

Hmm. No, thank you.

And yet...quite a lot of you told me to add it to baked goods. And so when I made cashew milk recently, I retained the nut pulp and put it in the fridge and thought about what I could do with it.

The answer was a purple version of the small, fluffy pancakes that are Australian pikelets.

I don't know if it was the nut pulp or just a good pikelet-making day, but these pikelets were really, really good. Fluffy. Light. Soft. In all, so highly enjoyable that I'm considering making nut milk again just so I can replicate the experience.

If you aren't into nut milk making, you don't have to go through that step in order to try these yourself. If you're lacking in the nut pulp department (that doesn't read very well, does it?), just use almond meal or hazelnut meal instead. If you don't have those to hand, extra flour would get you by too.

You could also make these with diced apple, and omit the sultanas if they aren't your thing. There are lots of options. I served them with fig jam, but they are also delicious plain, or you could add some nut butter. Or fig jam and nut butter, which I'm now wishing I had thought of when I still had some pikelets left...

Purple pikelets with nut pulp

Vegan

Makes 1 batch of pikelets, about 16

Print recipe

Ingredients

2 small purple carrots, grated (~3/4 cup grated)

1 cup self-raising flour

1/4 cup nut pulp as leftover from homemade nut milk, OR 1/4 cup minus 1 tbsp hazelnut meal, almond meal or extra plain flour

1 cup non-dairy milk, OR 1 cup + 1 tbsp non-dairy milk if using hazelnut/almond meal or extra flour

1 tsp chia seeds

1/2 cup sultanas (small raisins)

1 tsp vanilla

1/2 - 1 tsp cinnamon

Method

Combine all ingredients and stir to combine. Allow to stand for 15 - 20 minutes, preferably in the fridge.

Heat a non-stick pan and drop spoonfuls of mixture on to the pan. Cook until bubbles start to appear on the surface, about 2 minutes, and then flip and cook for a similar time on the other side. Repeat for the remaining batter.

Serve warm. 

I think I am definitely over my fear of nut pulp.

Submitted to Healthy Vegan Fridays #35.

If you make nut or seed milk, do you have a favourite use for the pulp at the end?
Or do you just have a favourite use for purple carrots?

Tweet

Pin It