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Mix the dry ingredients for the pancakes into a large glass measuring cup.
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Mix the wet ingredients in another mixing bowl, then combine the wet into the dry mixture in the glass measuring cup, mix, and add the cilantro.
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Pour a small quantity (you should fit 3) in a large pan over medium heat, with some olive oil. 3-4 minutes for the first side and 2 minutes for the 2nd side is usually how long it takes. You want the pancakes to be nicely golden.
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Transfer into a plate and keep in a warm oven while cooking the rest.
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While doing all this, you can quickly sauté your veggies in another large pan with a drizzle of olive oil, over medium heat.
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Start with the onions, cook for a few minutes, then add the mushrooms and carrots and sauté for an additional 5-6 minutes, or until it starts roasting a bit.
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Finally add the garlic, and spinach, and cook for a few more minutes, stirring often and making sure the garlic doesn't burn.
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Serve immediately: give 3-4 small pancakes per person and add vegetables on top, and fresh cilantro and sesame seeds (optional).