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<\/p>\n
Makes 10 pancakes<\/strong><\/p>\n You\u2019ll need: 175g spelt flour, 50g quinoa flour, 1 tbsp sugar<\/p>\n Pinch of salt, 1 egg, 400ml Alpro Oat Original drink, 50g raisins<\/p>\n Method:<\/strong><\/p>\n 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 <\/p>\n Preparation Time: 10 minutes<\/p>\n Serves: 3-4 people<\/strong><\/p>\n Ingredients:- 300ml Alpro Oat Original, 3 bananas, Squeeze of lemon<\/p>\n 1 tbsp sunflower oil, plus extra for making the pancakes, 150g self-raising flour<\/p>\n \u00bd tsp baking powder, 4 tbsp tahini, A drizzle of maple syrup<\/p>\n Method<\/strong><\/p>\n Peel and mash one of the bananas until smooth, then mix with a squeeze of lemon, the sunflower oil and Alpro Oat Original. <\/p>\n Ingredients<\/strong><\/p>\n 300g of pumpkin, 250 ml Alpro Coconut Cuisine, 250 ml of organic apple juice, 125 g of flour<\/p>\n 200ml water, 2 teaspoon of baking powder, 1\/2 teaspoon of baking soda Method<\/strong><\/p>\n 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.<\/p>\n 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.<\/p>\n Beat the egg whites until stiff and mix them gently with 6 tablespoons of the pumpkin mash.<\/p>\n 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.<\/p>\n <\/p>\n Preparation time: 5 mins<\/p>\n Cooking time: 10 mins<\/p>\n Serves: Makes 10 pancakes, serves 5<\/p>\n Ingredients:<\/strong><\/p>\n 150g of blueberries, 300ml Alpro Coconut Original drink, 200g gluten-free flour<\/p>\n 1 tsp baking powder, 1 egg (whisked), 1 tbsp rapeseed oil<\/p>\n Pinch of salt, 1 tbsp maple syrup<\/p>\n Method<\/strong><\/p>\n 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 Top tip<\/strong><\/p>\n Serve with the additional blueberries and drizzle with maple syrup<\/p>\n <\/p>\n Preparation time: 15 minutes<\/p>\n Cooking time: 10 minutes<\/p>\n Serves: 4<\/p>\n Ingredients:<\/strong><\/p>\n Pancakes:<\/strong><\/p>\n 275ml Alpro Almond Unsweetened drink, 1 egg, 55g wholewheat flour<\/p>\n 55g buckwheat flour, 30g butter for frying<\/p>\n Filling:<\/strong><\/p>\n 50g flour, 50g butter, 275ml Alpro Almond Unsweetened<\/p>\n \u00bc tsp nutmeg, A pinch of salt, 50g grated parmesan<\/p>\n 100g sliced chestnut mushrooms, 3 large handfuls of baby spinach leaves, Olive oil<\/p>\n Method:<\/strong><\/p>\n To make the filling:<\/p>\n 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. To make the pancakes:<\/strong><\/p>\n 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. 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\u2019ll need: 175g spelt flour, 50g quinoa flour, 1 tbsp sugar Pinch of salt, 1 egg, 400ml Alpro Oat Original […]<\/p>\n","protected":false},"author":5,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"class_list":["post-281886","post","type-post","status-publish","format-standard","hentry","category-clubs"],"_links":{"self":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/281886","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/users\/5"}],"replies":[{"embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/comments?post=281886"}],"version-history":[{"count":5,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/281886\/revisions"}],"predecessor-version":[{"id":342447,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/posts\/281886\/revisions\/342447"}],"wp:attachment":[{"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/media?parent=281886"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/categories?post=281886"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.intouchrugby.com\/magazine\/wp-json\/wp\/v2\/tags?post=281886"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nGradually add the Oat Original mixture to the flours, whisking together until a smooth batter is formed. Then, stir in the raisins
\nPour a little oil into a hot pan over a medium heat. Then pour the batter into the pan in batches to create your pancakes
\nCook the pancakes on both sides until golden brown, then pile up and serve with fresh berries and a splash of maple syrup<\/p>\nOaty Banana Pancakes with Griddled Bananas<\/h3>\n
\nSift 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.
\nSlice the remaining bananas into thick diagonal slices.
\nDrizzle 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.
\nDrizzle the pancakes with the tahini and build into a stack layering with the banana slices. Drizzle the stack with maple syrup to finish.<\/p>\nPumpkin Pancakes<\/h3>\n
\n1 teaspoon cinnamon, 1 tablespoon of agave syrup, 2 cleaved eggs, 1 tablespoon olive oil<\/p>\nBlueberry Coconut Pancakes<\/h3>\n
\nHeat 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
\nCook for about a minute on each side or until tiny bubbles appear on the surface of the pancakes, then flip
\nCover to keep the pancakes warm while you use the rest of the batter<\/p>\nBuckwheat Pancakes with Creamy Mushrooms and Spinach<\/h3>\n
\nDrizzle 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.
\nStir the mushrooms and spinach into the white sauce and stir.
\nAdd in the grated parmesan, nutmeg and season to taste.<\/p>\n
\nPour 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.
\nMelt 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.
\nSpoon some of the mushroom and spinach filling into the middle of the pancakes and fold the sides in to create a parcel.<\/p>\n","protected":false},"excerpt":{"rendered":"