Place the pancake ingredients into a food processor and then add the melted butter. Blitz until the mixture is smooth. Don’t worry if there are small pieces of spinach or herbs in the batter – this adds texture to the pancakes.
Heat a 20cm frying pan over a medium heat, then test the pan by ladling in a small amount of batter. It should take around 1 minute to brown on the bottom. If it browns too quickly, lower the temperature slightly – do the opposite if it cooks too slowly and becomes rubbery.
When the pan is at the right temperature, add in a small knob of butter and then pour in a ladle-full of batter. Swirl the pan to coat the bottom, then allow the pancake to cook for 1 minute on each side, or until cooked through. Keep covered and warm in a low oven while you fry the rest. The green becomes more vibrant on cooking.
Preheat the Mediterranean Quinoa as per instructions on back of pack. Once the pancakes are cooked place them on a plate topped with the Mediterranean Quinoa, sun blushed tomatoes, red onions, feta and then dollop over some of the pesto.