Recipes
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Buckwheat Pancakes with Grilled Vegetables and Feta

Buckwheat Pancakes with Grilled Vegetables and Feta

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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
Instructions
  1. 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 and there are no lumps. Stir through melted dairy free spread then set aside, covered, for 10 minutes.
  2. 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.
  3. When the pancakes are cooked, top evenly with rocket, red capsicum, eggplant and crumbled marinated feta.
Nutritional Analysis – Amount per Serve
Energy 852kJ
Protein 6.1g
Total Fat 6.3g
Saturated Fat 3.1g
Carbohydrate 29.3g
Sugar 3.3g
Sodium 511mg
Calcium 139mg