Almond Pancakes

Almond pancakes topped with Alpro Hazelnut Chocolate Ice Cream.

4 portions


500ml Alpro Hazelnut Chocolate Ice Cream

125g spelt flour

75g almond flour

2 eggs

300ml Alpro Almond Original drink

Pinch of salt

500g raspberries

1 pomegranate

Fresh mint

Vegetable oil

Made with


1. Place the spelt and almond flour, salt, eggs and Alpro Almond Original drink into a bowl. Now mix it all with a whisk until you’ve got a smooth batter.
2. Heat up the oil in a pan. Once the oil is hot, add a ladleful of batter to the pan and swirl to coat the base.
3. Fry your pancake until it is golden brown on both sides. Remove your pancake from the pan onto a plate and keep warm while you make a couple more pancakes with the remaining batter.
4. Serve the pancakes with a scoop of Alpro Hazelnut Chocolate Ice Cream, raspberries, pomegranate seeds and fresh mint. Yum!


Why not add an extra topping to these amazing almond pancakes? Roasted rhubarb, pistachios, blackberries, poppy seeds, grated orange zest, sliced blood orange or crumbled almonds.

To make the recipe vegan, just replace the eggs with a ripe banana.