Making homemade plant milks is a delicious and healthy way to save money. And the bonus is that the remaining pulp, called okara, can be used to make simple treats like pancakes and cookies. It doesn’t matter what kind of milk you make; soy, almond, coconut, rice, oat and hemp okara are combinable and/or interchangeable in these recipes.
Harvest the leftovers at the bottom of the nut bag and use them to create a sweet treat. And if the nut bag is problematic for you (as it was for me!), ditch the nut bagand use a pair of nylons.
Okara Pancakes:
Equal parts okara, water, and baking flour. (Remaining recipe is proportional to about one cup of each)
1 tbsp tbsp hydrated ground flax seed(cover 1 tbsp flax with 1 tbsp water, set for 5 minutes)
2 tbsp sugar (optional if you’re adding syrup!)
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp xantham gum
Mix ingredients together in a mixing bowl. Add a few tbsp of water as needed for a thinner consistency. Coat griddle with oil of choice, and use medium heat. These pancakes will take longer to set than normal, so be patient, and don’t flip prematurely. Top with homemade vegan butter and pure maple syrup. Enjoy!
Okara Peanut Butter Cookies:
Equal parts okara and peanut butter and baking flour of choice (Remaining recipe is proportional to about one cup of each)
1 cup brown sugar (cut in half for low sugar variety)
1 tbsp hydrated ground flax seed (cover 1 tbsp flax with 1 tbsp water, set for 5 minutes)
1 tsp vanilla extract
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1/2 tsp xantham gum
Preheat oven to 375 degrees. Mix okara, peanut butter, sugar, vanilla and flax in one bowl, and the dry ingredients in another. Combine and blend thoroughly. Spoon balls onto a greased cookie sheet, and use a fork to create the traditional criss cross pattern. Sprinkle extra sugar on the top for a crispy, sweet finish. Bake about 15 minutes.
Looking for great plant milk recipes? Check out:
If the only thing you hate about making homemade plant milks is the nut bag that doesn’t easily strain, ditch the nut bag with this ingenious trick!
Dairy Free Milk - American Spice Blogon January 30, 2013 at 2:07 pm
[…] Shake well before use, and store in the refrigerator for up to 5 days.Use the leftover pulp (called okara) to make pancakes or cookies with an easyokara recipe. […]
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Emmaon April 3, 2013 at 8:25 pm
I made the okara pancakes this morning and they were great! I made half of the mix with some rosemary and nutritional yeast and half with a bit of date puree, cinnamon and chopped apple.Thanks so much for a great way to use up the pulp, I hate throwing any kind of food away so I was really happy when I saw this recipe.
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Make Soya Milk | MeanyGoaton May 21, 2013 at 9:18 am
[…] Don’t Waste the Left Overs : Simple Okara Recipes […]
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Yuba and Soymilk: A Soybean Beginners Manual Vol. 1 | Simple and Complexon May 30, 2013 at 3:55 pm
[…] set in a colander over a bowl to strain out the solids (this is called okara and has many uses here) from the soymilk. When it gets cool enough to handle, give it a good squeeze to get the last of […]
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Chocolate Chip Peppermint Okara Cookies | lisaraynerblogon December 13, 2015 at 4:19 am
[…] be refrigerated seven to 10 days. There are many good websites that have okara recipes including Waking Up Vegan and Mother Earth […]
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Nickon March 5, 2016 at 6:12 pm
Hi Colleen, we were looking for an okara-based pancake recipe that used more than a tbsp or two of okara, so this was a great find! Perhaps just a bit too salty for our taste, but that’s easily adjustable.
However, we happened to switch chia seeds for flax seeds (as we were fresh out), and also doubled the recipe, and when came time to cook the pancakes, they stuck to the pan like crazy!I’m not sure if it was because of the chia substitution, but even after adding more liquid, we just weren’t able to flip the pancakes or to scrape them off, so it ended up looking like scrambled eggs. Has anything remotely similar happened when you’ve made these?
No worries though, none of it was wasted, as we just poured a bit more maple syrup on and still had an oddly-textured but tasty breakfast. Cheers!
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