In a medium sized bowl, whisk all the pancake ingredients (chickpea flour, water, spices, herbs, salt and pepper).
Heat the oil in a nonstick pan over medium-high heat, and sauté the onions until soft.
Add the mushrooms, and sauté until soft.
Transfer for the onion and mushroom mix to a small bowl.
Into the same non-stick pan, pour the pancake batter, leaving a couple of centimeters around the edge.
Wait until bubbles form on the surface and that it's slightly dry, then flip.
After about 10 seconds, flip onto a plate.
Add some spinach (they'll wilt on the hot pancake), the mushroom mix, tomatoes and some salsa.
Fold the pancake over (omelette-style) and serve immediately.