Step 1

Place the chickpea flour, water, turmeric and chili flakes into a food processor and blend.

Step 2

Pour the mixture into a bowl and season with salt and pepper.

Step 3

Add in the sliced onions and mix well to form a batter.

Step 4

Heat 1⁄4 of the olive oil in a non-stick skillet, add 1⁄4 of the pancake batter to the skillet and cook for 3 minutes.

Step 5

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.

Step 6

Repeat this process with the remaining batter.

Step 7

Meanwhile, sear the cherry tomatoes in a dry non-stick skillet, to warm through.

Step 8

Serve the warm pancakes with the pan seared cherry tomatoes and drizzle over optional hot sauce.