Combine pancake mix and milk in a bowl.

Stir to combine and set aside for at least three minutes.

In a small non-stick pan, add the frozen spinach.

Cover and cook on low until thawed.

Uncover, add chives and cook until mixture is dry.

Stir in coriander and garlic butter.

Keep warm until ready to fill the pancakes.

In a large, non-stick pan, add olive oil and heat to medium-high.

Add halloumi and cook halloumi until light brown.

Add cooked halloumi to the spinach mix to keep warm.

In the same large, non-stick pan as you made the halloumi in (saves on washing up), heat a bit of vegetable oil to medium-high.

Add pancake mix and cook until bubbly and edges are dry. Flip pancake and cook on other side.

Pile the pancake with spinach and halloumi mix.

Drizzle over yogurt sauce and serve.

Repeat until all pancakes are made.