@@dmoney7184 I think you should drink the pulp. Your body needs dietary fiber to keep itself regular.

You can keep the pulp in, you don’t need to strain it out, or you can use the pulp in muffins!

@@Itskendallthoo Right? Turmeric won't help you w/o the black pepper.

@@AroundTheWorldWithEase I found this out a few weeks ago !!!

She hiding that on her page Ingredients 1 1/2 cups unsweetened almond milk 1/2 banana (about 1/4 cup chopped) 1/4 cup coconut flour 1 cup gluten-free baking flour 2 tbsp natural peanut butter 1 tbsp maple syrup (more for serving) 1 tsp baking powder 1/4 tsp baking soda pinch sea salt 1 tbsp coconut oil (or olive oil, for greasing) strawberry chia jam (optional for serving) US Customary Metric Instructions In a high-speed blender, combine the almond milk, banana, coconut flour, gluten-free baking flour, natural peanut butter, maple syrup, baking powder, baking soda and sea salt. Blend until smooth. Lightly grease a large non-stick skillet with coconut oil over medium heat. Give the batter a good stir, then pour the batter into the pan in 2 heaping tablespoon portions, cooking 2 or 3 at a time. Cook until little tiny bubbles cover the surface of the pancakes and the bottom is golden brown, about 2 minutes. Flip and continue to cook until also golden brown on the bottom, about 2 minutes more. Add more oil to the pan as needed to keep the pancakes from sticking. To keep pancakes warm while cooking: Preheat oven to 200F/100C. Transfer the pancakes to the prepared baking sheet and keep warm in the oven while you cook the remaining pancakes.

@@waytansea no they do not… you are very uneducated huh. Look into things before you write dumb comments.

@@waytansea what’s your source?

How do you keep them fluffy? Mine settle into a jelly chunk on the bottom.

@@josephineschenewolf Mine did not come out good either

Try flat surface bowl to avoid chunk formation