Breakfast Pancakes With

Harissa Roasted Veggies

Serves 4

For the pancakes: 

1 ¼ cup (150g) buckwheat flour 

1 tsp. chili powder  

1 tsp. paprika powder 

salt & pepper

1 cup (240ml) water

4 tsp. olive oil 

For the vegetables: 

1 eggplant (aubergine), cut into chunks 

1 small zucchini (courgette), cut into chunks 

1x 14 oz. (400g) can chickpeas, drained 

salt & pepper

1 tsp. paprika 

1 tbsp. olive oil 

2 large tomatoes, chopped 

1 tbsp. harissa paste 

1 tbsp. tahini 

1 lemon, juiced 

2 tbsp. fresh parsley, chopped

What you need to do

1.Preheat the oven to 375°F (190°C). Place the eggplant, zucchini and chickpeas in a roasting dish. Season with salt and pepper, paprika; drizzle over the olive oil and mix well to combine. Place the dish in the oven and bake for 25 minutes. Remove from the oven, add in the tomatoes and return the dish to the oven to cook for a further 10 minutes. 

2.In the meantime, prepare the pancakes. Place the flour, chili powder and paprika in a bowl, season with salt and pepper and mix together. Add in the water and mix well to form a thick batter

3.Heat 1 teaspoon of olive oil in a non-stick skillet over a medium heat and pour in ¼ of the batter mix. Move the skillet from side to side to spread the batter around. Cook for about 4 minutes then flip the pancake over and cook for a further 2-3 minutes on the second side until the pancake is cooked through. Transfer the pancake onto a plate and cover with tin foil to keep warm. Repeat this process a further 3 times with remaining olive oil and batter mix. 

4.Once the vegetables have cooked, remove the dish from the oven and transfer into a large bowl. Add in the harissa paste, tahini, lemon juice and parsley. Season to taste with salt and pepper and mix well. 

5.Place a pancake on each plate and top each pancake with an equal portion of the roasted vegetable mix. Garnish with additional chopped parsley and serve immediately.