Buckwheat Pancakes with Grilled Vegetables and Feta

Prep: 15 Mins

Cook: 25 Mins

Serves: 6

Difficulty:

Cuisine:

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Recipe by: Vitasoy

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Buckwheat Pancakes with Grilled Vegetables and Feta

Ingredients:

175g buckwheat flour

1 tsp gluten free baking powder

2/3 cup Vitasoy Ricemilk Original

1 tsp dairy free spread, melted, or vegetable oil

2 eggs, lightly beaten

1 red capsicum, cut into 3mm thick slices, grilled

1 eggplant, sliced into 3mm thick slices, grilled

3 cups rocket

100g marinated feta cheese

Method:

In a medium bowl, sift together buckwheat flour and baking powder. Make a well in the centre and add lightly beaten eggs and Vitasoy Ricemilk Original. Mix well with a whisk until batter is smooth
Stir through melted dairy free spread then set aside, covered, for 10 minutes
Heat a large non-stick pan over medium-high heat. Lightly spray with oil spray. Pour 1/4 cup of batter into the pan, and turn the pan to ensure the base is covered. Cook for 2 minutes or until bubbles start to appear and batter is cooked on the underside
Carefully flip the pancake and cook the other side for 1-2 minutes or until cooked through. Remove from pan and set aside to keep warm. Cook 5 more pancakes using remaining batter
When the pancakes are cooked, top evenly with rocket, red capsicum, eggplant and crumbled marinated feta