Step 1

Place all sauce ingredients into a jar with a lid and shake to incorporate. Set aside.

Step 2

Chop any veggies you choose for the topping, eg. tomatoes, avocados, etc.

Step 3

Rough chop spinach, slice green onions, chop cilantro, and green chilis if using.

Step 4

Add oil to the bottom of a cast iron (or non-stick) heavy bottom skillet, heat over medium-high until it shimmers. Skip if oil-free.

Step 5

Add garlic, green onions, and jalapenos if using. Season with a good pinch of coarse ground sea salt. *use a splash of water as needed if oil-free

Step 6

Cook over medium-high heat for a minute or two while the onions sizzle and cook.

Step 7

Stir in the spinach until it wilts (2-3 minutes). Remove from heat, stir in cilantro, and transfer to a bowl.

Step 8

In a medium mixing bowl add the flour, baking powder, milk*, apple cider vinegar, S&P, whisk until smooth. *Any plant-based milk will work, I've used oat and soy.

Step 9

Stir in the green onion-spinach-cilantro mixture.

Step 10

Batter Tip: the batter is medium thick, if it's too thick, add a tablespoonful of milk or water to thin out (but not too much!).

Step 11

Add chickpea flour, nutritional yeast, spices (onion powder, dry oregano, coriander spice, s&p) to a medium bowl.

Step 12

Add the tahini and 3/4 cup water* - whisk until fully incorporated.

Step 13

Stir in the green onion-spinach-cilantro mixture.

Step 14

Batter Tip: If too thick, add a tablespoonful of water at a time until thick pancake batter consistency is met.

Step 15

Heat a tablespoonful of oil* in a cast iron or heavy bottom frying pan over medium-high heat until it shimmers. (Use non-stick pan if oil-free.)*or spray with cooking oil

Step 16

Add a 2-4 tablespoon scoop of batter to the pan, cook for about 2 minutes until puffed up and golden. Other visual cues: the edges will start to look cooked and you may see bubbles form on the surface.

Step 17

Flip and cook until golden on the other side. Another 2-3 minutes.

Step 18

Transfer to a serving plate then continue cooking pancakes until all the batter is used up.

Step 19

You may need to add more oil each batch if you are using a cast iron.

Step 20

For the oil-free version, use a non-stick pan and skip the oil.

Step 21

To serve, pass extra green onion slices, chopped cilantro, avocado chunks, cherry tomato halves, and a bowl of spicy sauce for dipping or drizzling.