Sift whole wheat flour, refined flour and salt into a deep bowl.
Add spinach puree and milk and mix well to make a smooth batter. Rest the batter for fifteen minutes.
To make the stuffing, heat oil in a non stick pan. Add the mushrooms and spinach and toss. Let it cook for two to three minutes.
Add the paneer and toss. Add the sundried tomatoes, salt and pepper powder and mix lightly. Cook till all the moisture dries up.
Heat a non stick frying pan and lightly grease it. Pour a ladle full of the pancake batter and rotate the pan so that the batter spreads evenly. Cook till the underside is done.
Flip and cook till both the sides are evenly done. Place some of the filling on one end of the pancake. Sprinkle some cheese over the filling and fold the other end of the pancake over.
Transfer the pancake onto a serving plate, sprinkle some more cheese and serve hot.