A few months ago, I started making my own homemade almond milk. One of the best decisions I ever made for my health and kitchen. After you make almond milk you are left with almond meal. This is one of my favorite recipes for using that leftover almond meal and delicious breakfast fit for the whole family! Enjoy!
1 cup of gluten-free sprouted rolled oats
3/4 cup of almond milk
1 mashed banana
1/4 cup of almond meal
1 tbsp Coconut oil
Optional: Cinnamon, Nutmeg, Vanilla Extract or other spice
Mix all ingredients into a bowl. You are looking for a thick consistency in your batter, so you may want to add more oats or almond meal if you are finding it is too thin.
Place coconut oil in a pan to coat the bottom.
Place batter onto pan, wait about 2-3 minutes, flip, cook the other side for another 3-4 minutes.
Remove from the pan, let cool, and enjoy!
* as a post script, if you do not eat eggs, you can sub an extra banana for the eggs and get the same delicious results.
Okay, now onto the almond milk! You will need to purchase a milk bag. These are super handy and easy to clean. I like this one myself.
1 cup of almonds
3 cups of filtered water
4-5 pitted dates
2 tsp cinnamon
1 tsp vanilla extract (optional)
Soak almonds overnight in filtered water. This will plump up the almonds so they are easy to blend.
Rinse almonds and place into blender with remaining ingredients (water, dates, cinnamon, and vanilla extract)
Blend for one minute. You’ll see the mixture turns white!
Strain through the milk bag into a bowl.
Transfer contents into a glass jar. Enjoy! This milk will last for 3-4 days in the fridge.
Bonus: use the left over almond meal for pancakes (above), smoothies, oatmeal, and cookies!
I hope you enjoyed this blog. Happy baking!