Savoury Pancake with Spinach Batter & Tomatoes, Convenience-style

Version 1

1. Make the batter. Mix the dry batter mix plus the liquid and oil as stated on the pancake packet. Whisk by hand or blend until smooth. Stir in the shredded spinach. Pre-heat your grill to medium.
2. Heat the frying pan until a small drop of water dropped on it spits! Then add a little oil. Drain off any excess (or use low-cal spray, as above).
3. Make the pancake(s). Pour about a quarter of the batter mixture in to the frying pan to cover the bottom . Smooth out the mixture using a spatula.
4. Fry on one side for a couple of minutes. Loosen the edges with a spatula and carefully flip it over. Fry the flip side for another minute or until done.
5. Grill the topping. Arrange a quarter of the sliced tomatoes on the top of each pancake. Sprinkle with grated vegan block cheese or small dollops of vegan cream cheese plus salt and pepper to taste. Place back under a heated grill to soften the cheese and lightly brown the tomatoes. (Alternatively, fold each pancake in half and squeeze it into a toastie machine!)
6. Repeat stages 2-5 to make more pancakes, keeping each one warm in the meantime. Serve with some vegan mayo or chutney. Plain vegan yoghurt also works nicely.

Version 2

1. Warm the wraps a little
2. Add the finely shredded spinach, tomatoes and vegan cheese (and nutritional yeast flakes if using) then grill until everything is melted and hot. Or cram into a toastie machine!