Try these vegan blue cheese spinach and cream pancakes for a quick savory brunch or lunch. Soft spinach pancakes are topped with a tangy soya yogurt and blue cheese alternative, plus fresh crunchy garnishes.
Ingredients
Spinach pancakes:
- 150 ml plain almond milk
- 90 g wheat flour T55
- 60 g fresh spinach
- 10 g corn flour
- 1 small bunch fresh basil
- ½ clove garlic
- 1 tbsp olive oil
- 1 tsp baking powder
- ½ tsp teaspoon salt
Jeanne cream:
- 45 g Jay&Joy 'Jeanne’ organic blue cheese alternative
- 40 g plain soya yoghurt
- ½ clove garlic
- 1 teaspoon lemon juice
- Salt and pepper
Garnish:
- A few pieces of vegan blue cheese
- Slices of radish
- Rocket
- 1 handful of crushed walnuts
Instructions
- Peel and chop the garlic. Wash and chop the spinach and basil.
- Place all ingredients in a blender and blend until smooth and homogeneous, without lumps. Pour the mixture into a bowl and leave for 20 minutes.
- Heat a little oil in a non-stick pan. When the pan is hot, pour a ladleful of batter into the centre. Cook for 2 minutes, until bubbles appear on the surface, then turn the pancake over and cook for 2 minutes on the other side. Remove the pancake from the pan and repeat the process until the batter is used up.
- Prepare the cream of vegan blue cheese. Peel and chop the garlic. Place all the ingredients in a blender and blend to obtain a smooth cream.
- Serve the pancakes warm or cold, with vegan blue cheese cream and topped with bits of the cheese, slices of radish, a handful of rocket and crushed walnuts.