Ok, I promise this is the last horchata recipe…at least for a while until I miss Mexico so much that I have to make more. I’m thinking Hazelnut Horchata is next!
I have been thinking a lot lately about living intentionally, thanks to this podcast, which i can’t stop listening to. Intentionality can mean a lot of different things, but one thing I’ve been focusing on lately is not wasting food. Baby steps, people. I wanted to come up with some creative ways to use the leftover pulp from making homemade horchata. On Tuesday, I shared an Horchata Smoothie that uses both the homemade horchata and the leftover pulp. Today, I’m back with a new horchata flavored pancake recipe.
It’s been way too long since I posted my last pancake recipe (HELLO Healthy Funfetti Cake Batter Pancakes), so it was high time. And let me tell you- these pancakes are really awesome.
They are whole wheat but still super fluffy. The outside kind of crisps up more than usual, which I think is thanks to the rice in the leftover pulp. And they have a nice vanilla flavor from the horchata pulp and homemade horchata.
If you don’t have the pulp from making homemade horchata then…go make horchata. But if for some strange reason that’s not an option, you can sub an equal amount of almond meal, but you will need to reduce the liquid amount slightly- I’d say 1/4 cup should be good. And if you don’t have horchata then you can sub in some almond or rice milk (or go crazy and use regular milk), but the pancakes won’t have the same vanilla flavor. So, basically, you can make these if you didn’t take the first step of making homemade horchata, but why would you.
I topped my leftover pancakes with some banana slices paired with an iced coconut milk latte the next day. Yum!
- 1 cup whole wheat flour
- 2 tablespoons raw sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 2/3 cup horchata almond/rice pulp
- 1/2 cup horchata
- 1 egg, whisked
- toppings: chopped raw or roasted almonds, agave or maple syrup, ground cinnamon, bananas, etc
- Add whole wheat flour, sugar, baking powder and salt to a medium bowl and whisk to combine.
- In a separate bowl, combine horchata pulp, horchata and egg. Add wet ingredients to dry and mix until just combined.
- In a preheated and greased skillet, add a 1/4 cup of pancake mix and cook on low heat until bubbles form and the bottom of the pancake is set. Flip and cook for an additional minute or two on the other side.
- Garnish with chopped almonds, agave or maple syrup and ground cinnamon and serve warm. Can be stored in the fridge in an airtight container for up to 2-3 days.
Nutritional information is a rough estimate using almond flour in place of horchata pulp and almond milk/rice milk in place of horchata.
I love horchata, so keep the recipes coming! 🙂 I will have to try these pancakes next time I make some.
I’m glad I’m not alone in my love of horchata!
You had me at horcahta 🙂 These look SO fluffy oh my goodness…looks like I am going to have an horchata project once I am on vacation! I’m dying to make your homemade horchata!!
Yay! If you end up making the horchata and/or these pancakes let me know what you think!
I love this idea!
Thanks, Annie, for stopping by and commenting. I hope you get to try these soon!
I made these with gluten free flour and no vegan horchata with the left over paste, which much drier and I had to add more water and macadamia milk. They still turned out great, a little thick and doughy but great taste!