Breakfast Pancake Wrap with Grilled Asparagus & Herb Sauce Recipe
Healthy choice
Mostly whole foods
Soy-free option
Refined sugar free
Budget friendly
Freshly Picked
Easy peasy
Kid-friendly
Breakfast & brunch
A savoury, zingy twist on the ol’ brekky pancakes — these are nutritious, delicious, and super easy to whip up!
You will need
Serves 4
- 1 cup self raising flour*
- 1 cup oat milk
- 1/2 teaspoon turmeric
- Salt and pepper
- Water, to thin out if needed
Filling
- 2 bunches asparagus
- 1 ripe tomato
- 1/2 lemon, juice
- Salt and pepper
Sauce
- 1 bunch basil
- 4 spring onions, green ends
- 20g pine nuts
- 1/2 lemon, juice
- 1 tablespoon water
- Pinch salt
- 30ml extra virgin olive oil
Recipe: Simon Toohey
Directions
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Step 1
Add all of the dry ingredients for the pancake batter in a large bowl with a whisk. Add the wet ingredients and stir until combined and smooth.
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Step 2
Drizzle a little oil in a hot pan over a medium heat. When it gets warm, place a ladle of pancake batter and cook until bubbles start forming on one side, then flip. Cook for the same amount of time.
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Step 3
Take pancakes out of the pan and place on a clean tea towel and fold the tea towel over the pancake to allow it to stay warm and steam slightly. Once all the pancakes are done, clean out the pan and place on high heat adding a little more oil.
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Step 4
Cut the asparagus at the bottom, about 1 inch above the base, and place in the pan. Season with salt and pepper and cook for 1 minute without moving them. Just before taking them off heat, add the lemon juice and toss quickly, then set aside. Add tomato to the hot pan and cook for a few minutes until soft (you can do this alongside the asparagus too!).
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Step 5
For the sauce, place everything into a blender except for the oil and blitz to a rough paste. Stir through the oil and taste to check seasoning.
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Step 6
Plate up a pancake and add a few stalks of asparagus, a pinch of salt, squeeze some of the grilled tomato juice over the asparagus and finish with a lovely amount of the green sauce before folding over the pancake to serve.
Variation
*Simon replaces half of this regular flour with 1/2 cup of red lentil flour for a soft nutty, earthy flavour and loads of nutritional benefits!
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Recipe: Simon Toohey
