Spinach and Mushroom Buckwheat Pancakes

Place a non-stick frying pan over a medium heat. Slice the mushrooms and add to the frying pan (no oil is required). While the mushrooms are cooking, blend the eggs, flour, baking powder, spinach, milk and a pinch of salt and pepper together until smooth. Once the mushrooms are cooked, crush or mince the garlic and add to the mushrooms. Add the garlic to the mushrooms before removing from the heat. Season with salt and pepper and scrape the garlicky mushrooms into a bowl. Place the frying pan back on the medium-high heat and add a drizzle of olive or canola oil. Pour in half of the batter and leave to cook for 3 mins, or until little bubbles appear in the middle of the pancake. Using an offset spatula, gently flip the pancake over and cook for a further minute on the other side. Slide the pancake onto a plate and repeat with the remaining batter. When both pancakes are cooked, smear each with 1 tbsp hummus. Scatter a handful of leaves over and top each pancake with half of the mushrooms and tomatoes. Crumble over the feta and enjoy!