Jackfruit Green Pancakes

  • 1 cup Wellness Warehouse Gluten-Free Flour 

  • 1 egg 

  • 1 cup Rude Health Almond Drink 

  • 150 g baby spinach 

  • Oryx Desert Salt and Black Pepper to taste 

  • 3 TBSP Prince Albert Extra Virgin Olive Oil (for cooking) 


  • 1 avocado, sliced 

  • 350 g cherry tomatoes, halved 

  • 400 g cottage cheese 

  • 400 g Kapthura Organic Young Jackfruit, chopped 

  • 1 cup basil, chopped 

  • 1 lime 

  • 4 TBSP Antonias Botanicals Sweet Chilli Sauce 

  • Sprinkle of True Foods Pumpkin Seeds 

  1. Place the flour, egg, almond milk, baby spinach and salt and pepper in a blender. 
  2. Blend until completely smooth. 
  3. Place a large pan on medium heat and add some olive oil.
  4. Once the oil has heated, pour in a thin layer of batter and swirl it around so that it reaches the edges of the pan. 
  5. Cook on each side for 2 minutes, or until lightly golden and then repeat for the remaining three pancakes. 
  6. Spread each pancake with cottage cheese and top with avocado slices and chopped jackfruit. 
  7. Add cherry tomatoes, chopped basil, and a squeeze of lime juice. 
  8. Top with a drizzle of sweet chilli sauce and a sprinkle of pumpkin seeds. 

Preparation Time:20min

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