Vegan peanut butter pancakes

1. 1

   Place the berries and lemon juice/zest in a saucepan and heat gently until they reach a compote consistency. Set aside and keep warm.

2. 2

   Stir together the baking powder and flours. Stir together the mashed banana and Alpro Almond Unsweetened drink in a jug, make a well in the flour mixture and pour in. Stir until smooth.

3. 3

   Heat some cooking oil in a pan and dollop spoonfuls of the batter around it, leaving room for spreading. Once bubbles start appearing on the top of each pancake, flip. Repeat this process until the batter is used up.

4. 4

   Gently heat the peanut butter to loosen. Serve a stack of 3-4 pancakes per person and top with the warm compote, a spoonful of peanut butter and Alpro Yogurt Alternative.

Ingredient alternatives

1. 1

   Experiment with any other frozen fruit packs (e.g. mix it up and use cherries).

2. 2

   Use all wholemeal flour or all plain, or alternatively experiment with spelt/ GF flours.

3. 3

   Instead of a banana, you could use 2 eggs.

4. 4

   Instead of almond drink you could use any other plant-based drink (soya, nut, oat or rice) or dairy milk.

5. 5

   ​Similar to the almond drink example, instead of peanut butter, go for any other nut butter.

6. 6

   Other twists: add in cinnamon and other spices. Top with dairy yogurt or a different plant-based alternative to yogurt or honey. Add seeds or nuts for crunch or incorporate grated apple/pear into the batter.