My main aim is to make a cream out of almond milk, which I could fold into a vegan pancake batter.
I typically work with two types of almond milk. One type is "watery" and is made of grinding almonds with water and filtering the liquid and a second type is "creamy" and is made of mixing almond paste (almond butter) with water.
How do those liquids differ when using them for making pancakes?
The main difference is the amount of solids and fats. What you prefer should be up to your taste (personally I like creamy versions of milk alternatives). However, you should note, that the amount of solids and fats will either lead to a different dough result or some thought on how to balance this with the other ingredients for a consistent result.
Imagine it in the extreme way: You've got a finished pancake dough and now you're stirring in almond butter. It may taste really good, but it will thicken your dough and make it somewhat fattier. Therefore the pancake will have a tendency to be thicker, more filling and drier than in the case of not adding the almond butter.
