1. Firstly, prepare the pancake batter. In a mixing bowl, combine the flour, garam masala, cumin and turmeric. Slowly whisk in the plant milk, ensuring that there are no lumps. You may need a bit more or a bit less depending on the milk you use – you are after the consistency of single cream. Stir through the freshly chopped coriander.
2. Warm a non-stick frying pan or crepe pan over high heat. With a paper towel, wipe the pan with a little oil – you will want to do this between each pancake to create a nice even browning.
3. When your pan is hot, ladle in some of your batter, rotating and spreading the batter thinly around the pan. ½ cup of batter will cover approximately a 10 inch pan.
4. Fry for around 2 minutes on one side. Loosen the edges with a spatula then flip and cook for another minute. Repeat until you have no more batter left.
5. Now for the filling. Melt 1 tbsp of butter in a large frying pan. Add the onion and mushrooms and fry for 5 minutes. Add the garlic and cook for another minute. Add the cumin, garam masala, turmeric, black pepper, paprika and chilli powder and mix thoroughly. Stir through the Tiba Tempeh Curry Spiced pieces, chickpeas and spinach and cook until hot throughout and the spinach has wilted. Salt to taste.
6. Serve straight away with mint yoghurt and fresh chilli. Alternatively, fill the pancakes, top with vegan cheese and bake in the oven for 5 minutes until the cheese is melted. Garnish with fresh coriander.

The pancakes will keep well in the fridge for 3 days, store in an airtight container to keep them from drying out.

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