• 250 g plain flour
• 1 tbsp ground flax seeds
• 2 tsp baking powder
• 2 large eggs
• 1 ¼ cup coconut milk
• 2 tbsp coconut oil

Mix the flour, ground flax seeds and baking powder in a bowl and make a well in the centre. Add in the eggs and coconut milk and whisk to mix. Melt the coconut oil in the pan and then add to the mixture.

Cook spoonfuls of the batter in the oiled pan until bubbles form and then flip over. Stack the cooked pancakes on warm plates and smother with your favourite toppings.

• 5 kg tomatoes
• 2-3 onions
• Olive oil
• 2-3 stalks of celery
• 1-2 zuchinni
• 2-3 capsicum
• 1 chilli
• 1 tbsp each of celery and mustard seeds
• Fresh herbs such as basil, thyme and oregano
• Salt and pepper

Chop up the tomatoes and cook them slowly in their own juices in a large pot until tender. Pass them through a mouli or course sieve and set aside. Gently saute the vegetables in a pan with a splash of oil until softened and then combine with the tomatoes and herbs. Boil together until thickened, season to taste and then freeze the concentrate in 1 cup packs ready for use.