Almond Meal, Almond Milk and Pancakes

Here is a blog post and comment that give the tech on how to do it.
I make almond flour at the same time that I make my almond milk. It’s a bit of a process and takes a while to make enough for baking, but the grind is very fine. First, I blanch one cup of almonds and take the skins off. then place them in the blender with two cups water and blend very well. Add one to two more cups of water and blend and pour the whole through a cloth lined colander over a bowl to catch the milk. Use a spoon to stir along the cloth to move the almond flour around to allow the milk to go through, and then twist and squeeze the cloth to force the milk through as much as possible. Add a tsp. of vanilla and about a tsp. of honey to the milk and store in the refrigerator to use on cereal or in smoothies, etc. Take the flour from the cloth and spread out on cookie sheet to dry in oven on coolest setting (170 or 150 degrees). After it is dry and hard blend it into a fine flour. I keep mine in the freezer until I have enough for baking. It makes about 1/3 to 1/2 cup at a time. The milk is tasty and rich and is really good in chai tea. It will separate in the refrigerator, but I just shake it up before using it.
http://thenourishinghome.com/2012/05/fluffy-little-almond-flour-pancakes/