RECIPE OVERVIEW

Preparation time: 20 minutes

Cooking time: 40 minutes

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Serves: 6 people

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Method

FOR THE PANCAKES 

  1. Place the flour and non-dairy milk into a large bowl and whisk until combined into a batter. Season with salt and pepper. 
  2. On a heated and oiled pan, ladle a large spoonful of batter. Flip the pancake over when bubbles start to appear. This should take 2 to 3 minutes per side. 
  3. Repeat with the remaining batter and set aside. 

 

FOR THE HERB AND CONDIMENTS BOARD 

  1. Arrange the herbs, halved lemon and leaves, of your choice, onto a large board/ platter.  
  2. Toast the pine nuts until lightly browned in a heated pan and place into a small bowl. Keep an eye on the pine nuts as they can burn easily. 
  3. For serving the remaining ingredients, Spoon the Violife Creamy and vegan pesto into separate small bowls and add to board/ platter. Place the pancakes onto the board 

 

FOR THE ASPARAGUS 

  1. Preheat oven to 200°C. 
  2. Cut off the tough end of the asparagus spearsPlace on a tray and drizzle with olive oil, minced garlic, salt and pepper. 
  3. Place into the oven for 10 to 15 minutes or until tenderRemove from the oven and scatter the asparagus with an even layer of vegan mozzarella. 
  4. Grill for 2 to 3 minutes or until melted. 

 

TO SERVE 

  1. Fill your pancake with a selection of fresh herbs and leaves, cheesy asparagus, pesto, cream cheese, pine nuts and a squeeze of lemon. Enjoy. 

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