In a bowl, combine quinoa flour, grated carrot, chopped spinach, grated potato, and salt. Add water and mix until you form a thick pancake batter.

Heat a non‑stick mini pancake or uttapa pan over medium heat; lightly grease with a small amount of oil.

Spoon approximately 1 Tbsp of batter into each pancake well and spread slightly.

Cook about 2–3 minutes on the first side, until the pancake is golden and edges lift easily.

Flip and cook another 2–3 minutes until both sides are golden brown and cooked through.

Repeat with remaining batter until you make about 8 mini pancakes.

Serve warm, plain or with yogurt, chutney, or your favorite dipping sauce.