Serves 6

• 2 cups (300g) self raising flour
• 1/4 tsp cayenne pepper
• 1 cup (250mL) Vitasoy Protein Enriched Ricemilk
• 2 eggs, beaten
• 1 small red onion, finely sliced
• 2 roasted red capsicums
• 1/2 cup semidried tomatoes, drained and chopped
• 10 pitted kalamata olives, drained and roughly chopped
• 2 tbs finely chopped chives
• 1/4 cup soft goat's cheese
• 1/4 cup reduced fat ricotta cheese
• 100g wild rocket leaves
• Shaved hard goat's cheese, to garnish

Roasted capsicum sauce:

• 4 roasted red capsicums
• 4 roasted garlic cloves
• 2 tbs balsamic vinegar
• 2 tbs extra virgin olive oil
• 1 tsp paprika

Step 1 Sift the flour and cayenne into a large bowl and season with salt and pepper. Make a well in the centre, then gradually add Vitasoy Protein Enriched Ricemilk and eggs, mixing to make a smooth, lump free batter and transfer to a jug for easy pouring. Cover and set aside for 30 minutes.

Step 2 Meanwhile, for the sauce, puree ingredients in a blender and season to taste.

Step 3 Combine 1/2 cup of the sauce with the onion, capsicums, tomatoes, olives, chives, soft goat's cheese and ricotta. Mix thoroughly and set aside.

Step 4 Heat a non-stick frypan over medium-high heat. In batches, pour 1/4 cup of batter into pan for each pancake. Cook until tops begin to bubble, then turn and cook until golden. Cover with foil to keep warm while you make remaining pancakes.

Step 5 To assemble, place a pancake on each plate and top with the cheese mixture, then lean another pancake on top. Drizzle with the remaining capsicum sauce, then top with rocket and shaved cheese.

NUTRITIONAL ANALYSIS Per serve: Energy 1550kj; Protein 12.4g; Total Fat 12.6g of which Saturated Fat 3.1g; Carbohydrates 50g; Calcium 171mg