Sieve the chickpea flour into a small bowl.
Add the nutritional yeast, salt and pepper and mix well.
Gradually add the water and whisk until smooth well combined. You may not need to use the whole half a cup.
Heat 1 tbsp of the olive oil in a small frying pan on a medium heat.
When the oil is hot, pour in the batter and swirl around to make a thin, even pancake shape.
Cook for 3-5 minutes on one side until brown and pulling away from the edges. Flip and cook on the other side.
Meanwhile, chop the mushrooms and tomatoes, and yellow pepper if required.
Either add the mushrooms, tomatoes and pepper to the same frying pan when the pancake is finished (and removed) or saute in a separate frying pan in a little olive oil.
When the mushrooms, tomatoes and pepper are nearly cooked (about 5 mins), add the spinach and cook until just wilted.
Place the pancake on a plate and top with the mushroom, tomato, pepper and spinach mixture.
An alternative topping is the baby lettuce and rocket and uncooked tomato.
Add sliced avocado and sprinkle with soy or tamari sauce and sesame seeds.
