# Zutaten:
→ Buckwheat Pancakes
01 - 1 cup buckwheat flour
02 - 1/2 cup all-purpose flour (GF blend for gluten-free)
03 - 1 1/4 cups milk or plant-based milk
04 - 2 large eggs
05 - 2 tablespoons olive oil, plus more for cooking
06 - 1/2 teaspoon salt
07 - 1 teaspoon baking powder
08 - Freshly ground black pepper, to taste
→ Roasted Vegetables
09 - 1 medium zucchini, sliced
10 - 1 red bell pepper, diced
11 - 1 yellow bell pepper, diced
12 - 1 small red onion, cut into wedges
13 - 1 cup cherry tomatoes, halved
14 - 1 tablespoon olive oil
15 - 1/2 teaspoon dried thyme
16 - 1/2 teaspoon dried oregano
17 - Salt and pepper, to taste
→ To Serve
18 - 1/4 cup crumbled feta cheese (optional)
19 - Fresh herbs (parsley, chives, or dill), chopped
# Zubereitung:
01 - Preheat the oven to 425°F.
02 - On a baking sheet, combine zucchini, bell peppers, red onion, and cherry tomatoes with olive oil, thyme, oregano, salt, and pepper. Spread evenly and roast for 25 to 30 minutes, stirring once, until caramelized and tender.
03 - In a large bowl, whisk together buckwheat flour, all-purpose flour, baking powder, salt, and pepper.
04 - In a separate bowl, whisk milk, eggs, and olive oil until combined.
05 - Pour wet ingredients into dry ingredients and whisk until smooth. Let the batter rest for 10 minutes.
06 - Heat a nonstick skillet or crepe pan over medium heat and lightly brush with olive oil.
07 - Pour approximately 1/4 cup of batter into the pan, swirling to evenly spread. Cook 2 to 3 minutes until bubbles form and edges set. Flip and cook 1 to 2 minutes until golden. Transfer to a warm plate and repeat with remaining batter.
08 - Serve pancakes topped with roasted vegetables, optional feta cheese, and freshly chopped herbs.
