Lunch | Dinner

Buckwheat Pancakes with Grilled Vegetables and Feta

Recipe by Dr Sue Shepherd


175g buckwheat flour

1 tsp gluten free baking powder

2/3 cup Vitasoy Rice Milk

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


  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 Rice Milk 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.