Want something new for breakfast this weekend? We played around with the wonderful Jamie Oliver's super spinach pancakes recently, to demonstrate how easy it is to make them plant-based, with no compromise on taste. It was a few simple switches and unsurprisingly, the addition of our award-winning vegan Blue cheese!
You can use any greens you have instead of spinach, like watercress, rocket or herbs. A little parsley would work a treat with our Garlic & Herb cheese crumbled on top. And you can swap out the cheeses too / pick a chutney that compliments your favourite.
Method
Halve, de-stone and slice the avocado. Quarter the tomatoes and add both to a salad bowl with about 25g spinach. Drizzle with a little oil and seasoning.
Whisk together the pancake ingredients. It's your usual crepe mix (you could add an egg replacement) but with 75g spinach blended in...
Get a large non-stick frying pan on the hob, rub it with a little olive oil and heat up... add a thin layer of batter and cook each side for about 2 mins. You know the deal!
Top your super spinach pancakes with chunks of our blue cheese, your salad mix, and something saucy. We went for a plant-based mayo but a pear chutney (like our fig & pear relish!) would work an absolute treat.
