- 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
| - 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
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