Directions

1. Step 1

   Add a drop of vegetable oil and the cherry tomatoes to a hot non-stick pan. Leave to blister for about 5 minutes, tossing occasionally. Pour into a large bowl and cover with a lid to steam.

2. Step 2

   Blitz spinach in a blender, gradually adding all of the oat milk until it all comes together as a smooth green liquid. Place flour into a large bowl, and slowly pour the spinach mixture into the flour while whisking, bringing all the ingredients together. If the mixture is thick, add a splash of water or a little more oat milk until it reaches a thin, paint-like consistency. Season with salt and pepper.

3. Step 3

   Wipe out the pan and then place it on medium heat with a splash of oil. Pour some of the pancake batter mixture in and let it cook until it’s a little brown around the edges or bubbles start to come up through the centre, then carefully flip it. Cook until it’s just set, not too much browning on the pancakes. Repeat and keep stacking your pancakes until you’re out of batter! Then cover with a tea towel and set aside.

4. Step 4

   Uncover the tomatoes and add vinegar and sugar to the bowl. Now the fun part: Squeeze the tomatoes in the bowl to help release some of the juices (being careful–they can retain heat!). All this liquid will become your dressing. Then add the rocket and stir through to combine.

5. Step 5

   Stack your pancakes, top with a generous serving of the tomato rocket salad, drizzle over any spare juice and top with pieces of plant-based feta.