1 bag fresh spinach, chopped finely
1 medium egg
3 level tbs gram flour
2 level tbs flax seeds, finely ground
1/2 tsp dried yeast
60g warm water
1/2 tsp salt

Add the water and yeast to the gram flour and whisk to get all the lumps out.
Let it stand for about 15 minutes. It won’t floof up much, but it will get slightly thicker.
Whisk in the egg and the salt.
Stir in the spinach well.
The batter is thin, do not panic.
Heat a flan pan on a medium heat. Grease it with a little butter.
Dollop spoonfuls of the batter onto the pan, smooth them a little and let them sit. DO NOT FIDDLE WITH THEM.
After around 5 minutes, try gently lifting an edge with a spatula. If it doesn’t lift, leave it alone for a few more minutes. You can pop a lid on to steam it for a minute.
Turn and cook the other side until both are golden.
Very good the next day to mop up houmous.