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Juicing Pulp Recipe: Delicious Carrot Pancakes

It’s always the dilemma of what to do with juicing pulp.

So there you have it.

A delicious juicing pulp recipe for carrot pancakes that uses carrot pulp.

It only calls for one cup of pulp, so if you have more pulp than that, you can freeze the rest of the pulp for another time OR simply double the recipe and freeze the pancakes for later.

You can also experiment with mixed pulps, such as beets, zucchini, etc.

Juicing Pulp Recipe For Carrot Pancakes

Prep Time: 10 minutes

Cook Time: 10 minutes

Yield: 4-6 pancakes

Juicing Pulp Recipe For Carrot Pancakes


  • 3/4 cup whole wheat pastry flour (to make these gluten-free, try sweet white sorghum flour, GF flour mix, or brown rice flour)
  • 1/2 cup oat flour
  • 1 cup almond milk
  • 1 tbsp coconut oil
  • 1 tbsp agave syrup or maple syrup
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 2 teaspoons baking powder
  • 1.5 tbsp ground flax seeds
  • 1 cup carrot juice pulp OR grated carrot (if using grated carrot, reduce the milk to 3/4 cup)
  • 1/2 cup raisins


  1. Pre-heat a greased skillet on low heat while you mix the dough.
  2. In a large bowl, mix flours, baking soda, flax meal, cinnamon, and ginger.
  3. Whisk together the coconut oil, agave, and almond milk.
  4. Pour the liquids into dry mix and combine with the carrot pulp and the raisins.
  5. Pour approx. 1/4 cup of dough onto your skillet. Flip after 2-3 minutes or when bubbles are appearing on top and the pancake is firm.
  6. Serve hot with fresh fruits and syrup, and enjoy!

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