This month we have some tasty & healthy ideas for pancakes using Alpro plant-based alternatives to milk and yogurts and many of your other food donations.
Pancake mix: Makes 12 American-style pancakes
Ingredients 100g plain flour 300ml Milk or Alpro Soya alternative to milk or Oat Drink 2 large eggs 1 tbsp vegetable oil, plus extra for frying Pinch of salt For savoury pancakes: a large handful of any fresh herb/s, finely chopped
Method 1. Put the flour and pinch of salt into a large mixing bowl and make a well in the centre. 2. Crack two eggs into the centre of the flour and start to whisk gradually drawing the flour in from the edges. 3. Pour in 50ml of the Alpro Soya, Almond, or Oat Drink and 1 tbsp vegetable oil, then whisk in from the centre to incorporate the flour mixture. Gradually pour in the rest of the Alpro Soya, Almond, or Oat Drink, whisking all the time to form a smooth batter. If making savoury pancakes, add the chopped fresh herbs and give a good whisk to combine. 4. Take a large frying pan, dip some kitchen paper in a little oil and carefully wipe the inside of the pan. Heat the pan over a medium heat for 1 minute. 5. Add just a ladleful of batter to the pan and immediately start swirling it round the pan to get a nice even layer. 6. Cook the pancake for 30–40 seconds. Use a palette knife to lift the pancake carefully to look at the underside to check it is golden brown before turning over. Cook the other side for approximately 30–40 seconds and transfer to a serving plate.
Start adding your favourite filling – sweet or savoury, you choose!
Sweet & fruity…
Mango/papaya Banana Pancakes: Serve 2-3 pancakes per person topped with sliced mango/papaya and sliced bananas topped with a spoonful of Alpro fruit flavoured alternative to yogurt.
Blueberry Orange pancakes: Add a handful of blueberries to the pancake batter at the end of stage 3. Serve the pancakes with a dollop of Alpro soya plain or fruit alternative to yogurt, blueberries, and orange slices.
Savoury pancakes – zingy salsa or roasted veg Don’t forget to add a handful of finely chopped fresh herbs to the pancake batter at the end of stage 3.
Zingy tomato salsa pancakes Serves 4
Ingredients 2 ripe avocado, 1 cm dice 100g tomatoes, chopped 2-3 tbsp canned sweetcorn, drained Small bunch coriander or other fresh herbs, roughly chopped 1 red onion, finely chopped 2 limes, juiced, plus extra wedges to serve 1 red chilli, deseeded and finely chopped (optional) A tiny pinch of salt & pepper Alpro Plain or ‘Greek Style’ alternative to yogurt
Method Mix all the salsa ingredients into a bowl and set aside while making the pancakes. Serve 2-3 pancakes a person with a spoonful of Alpro alternative to yogurt, the salsa, and extra lime wedges.
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.