These vegan blue cheese spinach and cream pancakes are a unique and savory option for a quick brunch or light lunch. The recipe makes five soft green pancakes that are packed with spinach, basil, and garlic flavors. Topped with a tangy cream made from soya yogurt and an organic blue cheese alternative, these pancakes are finished with crunchy garnishes like radish, rocket, and crushed walnuts for an added contrast of texture and flavor.

Perfect for casual weekend meals or small gatherings, these pancakes can be served stacked on a platter and topped with the blue cheese cream just before serving. Pair them with a simple salad or fresh fruit to round out the meal. The recipe is quick and easy to make, taking only about 25 minutes from start to finish, making it a great option for those who enjoy vegan cheeses and are looking for something different to enjoy.