Sift the flour into a large bowl. Make a well in the centre and add in the eggs. Whisk the eggs and gradually incorporate the flour. Next whisk in the Alpro Almond Unsweetened a little at a time until you have a smooth batter. Finally, add the chopped pumpkin seeds and cinnamon to the mixture and whisk again.
To make the berry coulis, add the raspberries and blueberries to a pan along with the agave nectar and water. Gently heat the berries until just soft; this should take about 5 minutes. Put half of the berries to one side and purée the other half of the berries with a hand blender then combine the puréed berries with the whole berries.
Add a little oil to a 22cm non-stick frying pan and put the pan on a moderate heat. Pour in enough batter to coat the frying pan and swirl the batter around the pan. Once the crêpe starts to colour, flip it and cook the other side. Continue making the crêpes until all the batter is used, layering the cooked crêpes between sheets of greaseproof paper. Serve the pancakes drizzled with the berry coulis.