• Add the chickpea flour, water, turmeric, salt, pepper and chili flakes (if using) to a mixing bowl and give it a quick blend using a food processor or blender. Leave it to settle for a few minutes while you heat up the oil or ghee in a non-stick pan. The batter needs to look very runny!
  
• Finely dice the spring onions and add them to the mixture.
• In a pan heat up the oil, then add the mixture when the pan is hot - medium heat should be just right.
  
• Cook for about 4 minutes - the mixture will quickly start to firm.
• Make sure you use a large pan here, you’re aiming for thin pancakes. They’re MUCH easier to handle!
• Use a large spatula to help you flip the pancakes. After another 2-3 minutes your pancake will be ready!
  
• Done! Add your desired toppings and enjoy (eg. peas and bell pepper).

Serving suggestions:

• Any chutneys (red onion is a favourite of ours) yogurt dip, hummus, avocado, guacamole, Branston Pickle (if you can find it where you are it goes incredibly well!).