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 and there are no lumps. 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.