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Whisk together the chickpea flour, nutritional yeast and spices. Add oil and 1 cup water and whisk again until smooth. Fold in quinoa. Allow batter to rest for at least 30 minutes.
Heat a skillet over medium low heat. Give the batter a stir and add a touch more water if needed (you want it to thinner than a pancake batter; more like a crepe).
Spay the skillet with cooking spray, then scoop ⅓ cup of batter onto the hot pan. Swirl it around and use the back of a spoon to thinly spread it out. Allow to cook until bubbles begin to form, 1 - 2 minutes. Flip and cook for another minute or so. Transfer to a wire rack and repeat until no batter remains.
Add the salad ingredients into a small bowl and mix to combine. Taste and adjust seasoning if needed.
To serve the pancakes, lay some leaves of spinach onto one half. Top with some tomato salad and a dollop of crema. Fold in half and enjoy!