Put garlic, coriander, spinach, cumin and cardamom in a blender and blitz to a smooth green paste. Add a splash of the milk or oat milk to loosen if needed
Add flour to a large mixing bowl and create a well, then add eggs, slowly whisking them into the flour. Add a pinch of salt and stir, then gradually add milk, followed by the green paste, and whisk to combine. Leave to rest for 20 minutes at room temperature.
Put all topping ingredients in a mixing bowl, season with salt and pepper, and stir to combine.
Melt butter in an 8-inch non-stick frying pan over medium heat. Once hot, whisk the batter, then ladle 4 Tbsp into the pan. Cook 2 minutes, then flip and cook for a further minute. Transfer to a plate and repeat, serve with the mixed topping.