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Woolworths Green Pancakes with Spinach and Asparagus

Woolworths Green Pancakes with Spinach and Asparagus

Woolworths Green Pancakes with Spinach and Asparagus 

Recipe by: Tumi Mogoai
Pancake batter
Woolies Free From Gluten Pancake and flapjack mix
150g blanched spinach
2 egg 
285 ml milk
2 tbsp sunflower oil plus extra for frying.
Pinch of nutmeg

200g fat free cottage cheese, 
1 ½ tbsp. chives, 
2 tbsp asparagus, 
80g trout ribbons, 
2 tbsp avocado

  1. Put the spinach into your blender and pulse until broken down. Add the remaining ingredients (1 cup pancake mix, eggs, milk, oil and pinch of nutmeg) and blend on high speed until well combined.
  2. Heat a little oil in a frying pan over a medium heat and pour spoonfuls of the batter into the pan. Cook for 3-4 minutes on each side before turning over with a spatula and cooking the other side. Cooking them slowly is key here so they don't burn on the outside before they're cooked in the middle.
  3. Keep warm in a low oven until you're ready to serve them.
  4. Grill your asparagus on a griddle pan until cooked but still crunchy.
  5. Mix the chives and cottage cheese together then spread the cottage cheese over the pancakes, follow with the ribbons. Place the asparagus in the centre of the pancakes and roll lengthways into large wraps. Cut and serve as canapés with sliced avo
Yoghurt and berry pancakes
Recipe by: Tumi Mogoai
Woolies frozen pancakes (20’s)
1 cup assortment of different berries
200ml plain yoghurt
Assortment of sauces and toppings eg. Maple syrup, honey, etc.
Mint leaves for garnish
The aim is to fill and top your pancakes as you wish. 
  1. Spoon some yoghurt onto the pancakes, top with assorted berries and garnish with choice of topping and mint
  2. Fold into parcels filled with mashed berries and honey
  3. Lay 4 pancakes side by side with one side overlaying the next pancake. Spread some yoghurt onto the pancakes, drizzle honey and top with some berries. Roll the pancakes into a roulade.

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