Almond & Berry Buckwheat Pancakes 

Got food envy? Being #PancakeTuesday I was obviously craving pancakes this morning and whipped up these almond and berry buckwheat pancakes using Alpro’s new plant based range.

This post is sponsored by Alpro

Serves 2 (16 small pancakes)

Cooks in 15 Minutes



  • 150g buckwheat flour
  • 4 tbsp. ground almond
  • 1/4 tsp. baking soda
  • 2 tbsp. maple/honey
  • 2 tbsp. milled flaxseed
  • 4 tbsp. Alpro plain with almond (plant based alternative to yogurt. It’s low in fat and sugars and high in plant based proteins)
  • 300ml Alpro unsweetened almond drink


  • 1 tsp. coconut oil for frying



  • 2 tbsp. Alpro plain with almond
  • Fresh berries
  • Cacao nibs
  • Almond butter


  1. Place all pancake batter ingredients into a medium sized mixing bowl and, using a spoon combine well until a nice thick smooth batter is formed.
  2. Prepare a non-stick pan over high heat. Add some coconut oil and lower the heat to medium.
  3. Spoon 2 good tablespoons of batter to form each pancake (I used an egg mold to keep mine all the same size).
  4. Cook for 3 minutes’ ether side until the edges are browning and safe enough to flip, the colour should be golden on either side with crispy edges.
  5. Continue this process until all the batter is used (if you keep some batter stored in the fridge – you might need to add some extra almond drink the next time you make pancakes, as the batter will thicken with time).
  6. I served mine with extra Alpro plain with almond, berries and almond butter 🙂