In the coronavirus era, people are officially spending more time indoors and more time cooking. And while there haven't necessarily been shortages of nut milks, oat milks, any-way-you-like-it milks in stores, perhaps you've been avoiding the grocery store.
We're lucky enough to have one of those legendary "Almond Cow" automatic non-dairy milk makers, but you can use a cheesecloth to make homemade mylks as well. My favorite right now is a blend of oat (1/2 cup) with 1/4 cup hemp seeds and 1/4 cup pepita seeds. But the real recipe we're sharing with you is the one that comes from the pulp left behind.
1. Heat up a skillet or griddle to get it nice n' hot.
2. Mix together dry ingredients:
1 cup of your mylk pulp (above!)
1/4 cup green banana flour (you can use any flour here)
1/2 tsp baking powder
1/2 tsp baking soda
2 tsp cinnamon
pinch of salt
3. Mix in wet ingredients:
2 tbsp apple cider vinegar
2 tbsp agave
1 tsp maple or vanilla extract
You want this to be a pancake batter, so if it's not liquid enough, you need to add some water or milk. Add in additional milk tablespoon by tablespoon to ensure the right consistency without overdoing it.
Your pan should be nice and hot, add a little bit of oil and get cooking!