Super Spinach Pancakes

  • 1 ripe avocado
  • 350 g ripe mixed-colour cherry tomatoes
  • 100 g baby spinach *3 spring onions
  • 1/2 a bunch (15 g) of fresh coriander
  • 1 lime
  • Extra virgin olive oil
  • 1 large free-range egg
  • 1 mug of self-raising flour
  • 1 mug of semi-skimmed milk
  • Olive oil
  • 300 g cottage cheese
  • Hot chilli sauce

1.Halve, de-stone, peel and finely slice the avocado and quarter the tomatoes, then place in a salad bowl with a quarter of the spinach.

2. Trim, finely slice and add the spring onions and pick in the coriander leaves, then squeeze over the lime juice.

3. Drizzle with 1 tablespoon of extra virgin olive oil, season to perfection with sea salt and black pepper, toss to coat and put aside.

4. Crack the egg into a blender, and add the flour, milk, remaining spinach and a pinch of salt and pepper, then blitz until smooth.

5. Place a large non-stick frying pan on a medium heat, rub the pan with a little olive oil, then pour in a thin layer of batter, swirling it up and around the edges. Cook on one side only for 2 minutes, or until lightly golden, then stack up on a serving plate and repeat.

6. Top each pancake with dollops of cottage cheese, the avocado salad, and a few good shakes of chilli sauce. Really nice served with extra lime wedges for squeezing over, and a fried egg on top, if you fancy.

TIP: Instead of spinach, you could use a mixture of soft herbs such as parsley, mint, basil or tarragon – whatever you like!

Excerpted from VEG by Jamie Oliver, published by Penguin Random House © Jamie Oliver Enterprises Limited (2019 Veg). Photography: David Loftus. Available for R430 at leading bookstores.

Preparation Time:30min

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