(ABC) - Fancy yourself some riesling and apple cinnamon pancakes for breakfast, or perhaps a cab sav brownie?

One business in the United States has embraced a 'drink your wine and eat it too' attitude turning grape waste into wine flour.

Hilary Niver-Johnson makes wine flour in Finger Lakes, the largest wine producing region in New York state.

Wine flour is made from pomace, the skin of wine grapes after they are pressed for juice.

Ms Niver-Johnson said more than 11,000 tonnes of pomace was produced in the Finger Lakes district.

New York state is the third largest producer of pomace in the United States behind Washington and California.

"What we do is we supply them with bins and as they are pressing the grapes," Ms Niver-Johnson said.

"The seeds and the skins are separated using a traditional seed cleaner, which is also uncommon these days as Americans aren't allowed to save their seeds if they're owned by a large corporation.

"We use this equipment to clean our seeds from the skin, so that we can save the seeds for grapeseed oil, and then all the skins are dried.

"We use solar dehydration to minimise our carbon footprint, which takes quite a while especially if we harvest in October but it also minimises any heat chemicals that get into the product and keeps the nutritional components intact.