Wholemeal Pancakes with Ratatouille


If I had to pick one dish to eat for the rest of my life, it would be pancakes. They are so diverse, so many possibilities to prepare them as a sweet dish, as a savory dish, as a snack…. I love it! Quick to prepare, the only thing you really need to have at home is eggs, otherwise give free rein to your creativity and enjoy 🙂

This time I went for lactose free whole grain pancakes, since I still had some soy milk in the fridge. The huge amount of vegetables was quickly turned into a ratatouille, garnished with some feta cubes – perfect! I have to admit though, that I always prepare pancake batter by gut instinct and not according to a scale. Thereby it can be the case, that the ratios I put in the recipe are not very precise. Please let me know in the comments, if you tried it and it did not quite work out! (The batter was pretty liquid though to get a very thin pancake).

Ingredients (serves 2):

For the Batter: For the Ratatouille:
150 g whole grain wheat flour 1/2 aubergine
100 ml soy milk 1 bell pepper
100 ml water 8 tomatoes
2 eggs 10 rods of celery
salt, pepper 1/2 onion
10 green olives
1/2 clove of garlic
feta cubes

Mix flour, eggs, salt and pepper in a bowl. Gradually pour in soy milk and water and stir thoroughly. Let the batter rest, while you wash and cut the vegetables. Chop the onions finely. Heat some olive oil in a sauce pan, and braise the onions lightly. Then add the aubergine, bell pepper and celery cubes and braise them as well. As they start to turn color, press in the garlic and add the olives. Let simmer for a while, in the meantime heat some oil in a frying pan. When the oil is hot, bake the pancakes until the batter is empty. Add the tomatoes to the ratatouille, and let simmer for 5 minutes. Deglaze the vegetables with some water and season with salt and pepper. Serve the pancakes with the ratatouille and garnish with feta cubes according to taste.

Tip: Sprinkle the ratatouille on the pancakes with fresh lemon juice to add some freshness!


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