Pancake recipes from Alpro ! Buckwheat Pancakes with Mushroom and Spinach, Spelt Oat and Quinoa Pancakes, Oaty Banana Pancakes, Pumpkin Pancakes, and Blueberry Coconut Pancakes !
Spelt, Quinoa andOat Pancakes
Makes 10 pancakes
You’ll need: 175g spelt flour, 50g quinoa flour, 1 tbsp sugar
Pinch of salt, 1 egg, 400ml Alpro Oat Original drink, 50g raisins
Method:
Place the flours, sugar and pinch of salt into a large mixing bowl. In a separate bowl beat the eggs and Oat Original together until combined
Gradually add the Oat Original mixture to the flours, whisking together until a smooth batter is formed. Then, stir in the raisins
Pour a little oil into a hot pan over a medium heat. Then pour the batter into the pan in batches to create your pancakes
Cook the pancakes on both sides until golden brown, then pile up and serve with fresh berries and a splash of maple syrup
Oaty Banana Pancakes with Griddled Bananas
Preparation Time: 10 minutes
Serves: 3-4 people
Ingredients:- 300ml Alpro Oat Original, 3 bananas, Squeeze of lemon
1 tbsp sunflower oil, plus extra for making the pancakes, 150g self-raising flour
½ tsp baking powder, 4 tbsp tahini, A drizzle of maple syrup
Method
Peel and mash one of the bananas until smooth, then mix with a squeeze of lemon, the sunflower oil and Alpro Oat Original.
Sift together the flour and baking powder, then gradually whisk the wet ingredients into the dry until you have a smooth batter with the consistency of yogurt.
Slice the remaining bananas into thick diagonal slices.
Drizzle a little sunflower oil into a non-stick frying pan over a medium heat and add a ladle of the batter. When bubbles start to appear on the surface of the pancake flip with a spatula and cook on the other side. Continue until all the batter has gone.
Drizzle the pancakes with the tahini and build into a stack layering with the banana slices. Drizzle the stack with maple syrup to finish.
Pumpkin Pancakes
Ingredients
300g of pumpkin, 250 ml Alpro Coconut Cuisine, 250 ml of organic apple juice, 125 g of flour
200ml water, 2 teaspoon of baking powder, 1/2 teaspoon of baking soda
1 teaspoon cinnamon, 1 tablespoon of agave syrup, 2 cleaved eggs, 1 tablespoon olive oil
Method
Start by cutting the pumpkin into small pieces and cook these in 200 ml of apple juice. Then, drain the juice and mash up the pumpkin until smooth.
Sift flour, baking powder, baking soda and cinnamon in a bowl and make a hole in the centre. Pour in the egg yolks and the agave syrup. Finally, add the Alpro Coconut Cuisine, 200 ml of water and stir the mixture with a whisk or mixer into a thick and smooth batter.
Beat the egg whites until stiff and mix them gently with 6 tablespoons of the pumpkin mash.
Heat up the olive oil to grease a frying pan abundantly. Pour a small ladle full of batter into the pan and tilt the pan to spread the batter out evenly. Bake the pancakes until golden brown, remove from the pan and keep warm until use. Repeat until all the batter is used up. Serve the pumpkin pancakes with additional agave syrup, apple pieces or some pumpkin puree.
Blueberry Coconut Pancakes
Preparation time: 5 mins
Cooking time: 10 mins
Serves: Makes 10 pancakes, serves 5
Ingredients:
150g of blueberries, 300ml Alpro Coconut Original drink, 200g gluten-free flour
1 tsp baking powder, 1 egg (whisked), 1 tbsp rapeseed oil
Pinch of salt, 1 tbsp maple syrup
Method
Sift the flour, salt and baking powder into a mixing bowl. Make a well in the middle of the flour and whisk in the Alpro Coconut Original and egg until smooth. Add half the blueberries to the mixture and continue to stir
Heat a little of the rapeseed oil in a large non-stick frying pan and drop a tablespoon of the mixture into the pan, making three or four pancakes at a time
Cook for about a minute on each side or until tiny bubbles appear on the surface of the pancakes, then flip
Cover to keep the pancakes warm while you use the rest of the batter
Top tip
Serve with the additional blueberries and drizzle with maple syrup
Buckwheat Pancakes with Creamy Mushrooms and Spinach
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
Pancakes:
275ml Alpro Almond Unsweetened drink, 1 egg, 55g wholewheat flour
55g buckwheat flour, 30g butter for frying
Filling:
50g flour, 50g butter, 275ml Alpro Almond Unsweetened
¼ tsp nutmeg, A pinch of salt, 50g grated parmesan
100g sliced chestnut mushrooms, 3 large handfuls of baby spinach leaves, Olive oil
Method:
To make the filling:
Melt 50g of butter in a small saucepan. Add plain flour to the pan and stir to create a paste-like consistency. Continue cooking for a further 30 seconds. Gradually add in the Alpro Almond Original stirring vigorously until you have a smooth white sauce.Make sure to stir continuously to prevent lumps forming.
Drizzle the olive oil in a small frying pan on a high heat. Fry the mushrooms until brown. Throw in the spinach leaves and allow to wilt.
Stir the mushrooms and spinach into the white sauce and stir.
Add in the grated parmesan, nutmeg and season to taste.
To make the pancakes:
To make the pancakes, place the two types of flour into a large bowl and make a small well in the middle of the bowl. Lightly whisk the egg into the Alpro Almond Original.
Pour some of the egg mixture into the middle of the well and begin to whisk. Continue adding the liquid and whisking until you have a smooth batter.
Melt the butter in a non-stick frying pan and add in a ladle of the pancake batter. Swirl the pan to evenly coat the base. Flip the pancake to cook both sides until golden. Repeat until all the batter is used.
Spoon some of the mushroom and spinach filling into the middle of the pancakes and fold the sides in to create a parcel.
