Instructions

• Place the chickpea flour, water, turmeric and chili flakes into a food processor and blend. Pour the mixture into a bowl and season with salt and pepper. Add in the sliced onions and mix well to form a batter.
• Heat ¼ of the olive oil in a non-stick skillet, add ¼ of the pancake batter to the skillet and cook for 3 minutes. Use a large spatula to flip the pancakes over, and cook for a further 2-3 minutes on the second side, until the pancake is cooked through.
• Repeat this process with the remaining batter.
• Meanwhile, sear the cherry tomatoes in a dry non-stick skillet, to warm through.
• Serve the warm pancakes with the pan seared cherry tomatoes and drizzle over optional hot sauce.