Pancake "bread"

I created this recipe while experimenting to find ways of using the nut pulp left over from making nut milk and was surprised by how much the texture reminds me of wheat bread. The flavor and texture will vary quite a bit depending on which nuts the pulp was made from. We eat these either hot off the griddle with butter and honey (in which case they remind me of toast), or let them cool and use them to make round sandwiches. If the sandwiches are to be savory, you can add herbs to the batter, if they are to be sweet (say nut butter and fruit) they taste good with honey added and maybe a little cinnamon.

INGREDIENTS:

5 eggs, separated
1 cup nut butter
1 cup nut pulp
1/2 cup nut milk (or other liquid)
pinch of salt (for savory)
1 T honey (for sweet)

METHOD:

Mix all ingredients except egg whites. Beat egg whites with mixer until they form soft peaks, then fold them into the other ingredients. If the other ingredients are very stiff and it is hard to mix, you can either add more liquid or just keep stirring- even if you lose some of the fluffiness of the egg whites the pancakes will still turn out well.

Cook on hot greased griddle.