Ingredients

Method

• 4 large baby marrows, grated
• 1 baby cabbage, shredded
• 3 T Woolworths golden flaxseed flour
• 3 T flour
• salt, to taste
• 1 T coconut oil
• For the asparagus salad, toss:
• 12 spears asparagus, blanched and chopped
• 100 g baby leaves
• 1 t Woolworths honey mustard
• 2 t Woolworths chilli oil
• 3 T apple cider vinegar

Method

Ingredients

1. Mix all the pancake ingredients except the oil. Melt the oil in a large pan.

2. Spoon the mixture into the pan and cook over a medium heat for 4 minutes. Turn over and cook for 3 minutes. Serve topped with the salad.

Cook's note: Add a handful of chopped spinach or kale, or replace the asparagus with Tenderstem. If you don't follow a plant-based diet, you can add one of Woolies' selection of lamb sausages. The range includes rosemary lamb sausage and halaal dhania sausage. Grill your favourite and serve it sliced on the side.

Find more pancake recipes here. 

Photographs: Jan Ras
Food assistant: Danielle Smith