Baby marrow pancake

Baby marrow pancake

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  • 4
  • Easy
  • Dairy free Plant-Based Vegan recipe collection
  • 20 minutes
  • 15 minutes
  • Steenberg Sparkling Sauvignon Blanc

This savoury pancake makes for a great plant-based dinner. It's served with an asparagus salad, but you can have it with any salad you'd like.


  • 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

Cooking Instructions

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

Abigail Donnelly Recipe by: Abigail Donnelly
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Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

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