Fruity sweet or zingy savoury pancakes from Alpro

Preparation time: 15 minutes

Cooking time: 20 minutes


200g self-raising flour
1 tsp baking powder
2 medium eggs
180ml Alpro Soya No Sugars or Oat drink
Vegetable oil for frying

For sweet pancakes: add 1 tbsp caster sugar
For savoury pancakes: a small pinch of salt and a handful of finely chopped fresh herbs (optional)

(Serves 4)

Top tips: 

You can use any Alpro plain drink, e.g. coconut or almond.

Pancakes can be prepared in advance and kept for 3 days in the fridge or frozen for up to 3 months. Cook the pancakes and allow to fully cool, stack with a piece of baking parchment between each pancake and place in an airtight container.

You can reheat direct from chilled or direct from frozen in a microwave. Place in microwave using 10-15 second bursts of power. They can also be reheated under a hot grill. Make sure the pancakes are piping hot, then cool slightly before serving.


  1. In a large bowl, mix together the self-raising flour, baking powder and a pinch of salt or tbsp of sugar.
  2. In a jug, beat the eggs with the Alpro Soya No Sugars or Oat drink. Then make a well in the centre of the dry ingredients and, using a balloon whisk, gradually whisk in the egg and Alpro drink mixture to make a thick smooth batter. If making savoury pancakes; add the chopped mixed herbs and gently stir to combine.
  3. Brush a non-stick frying pan with some vegetable oil and add 2-3 tbsp of batter to make a small 7 - 10cm diameter pancake. Cook for 2-3 minutes until bubbles form on the surface then flip and cook for another 2-3 minutes until the other side is golden.
  4. This recipe makes approximately 10 pancakes. We recommend you serve 2-3 pancakes per person.
  5. Sweet Pancake toppings - Blueberry and Pomegranate: Stir a handful (100g) of blueberries to the batter mix (stage 2) and cook the pancakes as above. Serve 2-3 pancakes per person, and top with a large dollop of Alpro Plain or flavoured alternative to yogurt , some blueberries and seeds from one pomegranate. How to deseed pomegranates: cut a pomegranate in half. Hold cut side down in the palm of one hand over a bowl (fingers apart). With the back of a wooden spoon in the other hand, make short sharp taps on the outer skin. Mango and banana - Peel and thinly slice 2 mangoes/papayas and thickly slice 2 bananas. Serve 2-3 sweet pancakes per person topped with a Alpro Plain or flavoured alternative to yogurt and the sliced fruit.
  6. Savoury Pancake toppings - Roasted vegetable pancakes: Roasted vegetables are a simple healthy way of using up any surplus vegetables as they are so versatile. Not only do they taste great with savoury pancakes, they can be used to top jacket potatoes, added to pasta, or blended into a soup. For root vegetables such as parsnips, carrots, celeriac, or sweet potatoes which take longer to cook, chop them into small pieces. Softer veg like peppers, onions, tomatoes, and courgettes cook faster so chop these into larger chunks. Roasting the veg: place them in a single layer in a roasting dish. If you have any sturdy herbs such as thyme, bay leaves, or rosemary add these to the vegetables along with a few whole cloves of garlic (skin removed), and salt and pepper to taste. Pour over a glug of vegetable oil and give the vegetables a good mix to coat. Place in a pre-heated oven at 190-200C/170-180C Fan/350-400F/gas 5-6 for 40-50 minutes until the root vegetables are soft and the soft veg have lovely charred edges. Once cooked, you can stir through any fresh soft herbs (chopped) such as: basil, parsley, coriander, or dill. Serve 2-3 pancakes per person with the roasted vegetables and top with a spoonful of Alpro Plain or ‘Greek Style’ alternative to yogurt.