Prepare the Batter: In a large bowl, whisk together chickpea flour, water, non-dairy milk, olive oil, baking powder, turmeric, garlic powder, black salt, salt, and pepper. Stir until smooth and well combined. Let the batter rest for 5 minutes to thicken.

Cook the Pancakes: Heat a small amount of olive oil in a non-stick skillet over medium heat. Pour about 1/4 cup of the batter into the skillet and spread it into a circle. Cook for 2-3 minutes until bubbles form on the surface and the edges start to firm up.

Flip & Finish: Flip the pancake and cook for an additional 2-3 minutes until golden brown and cooked through. Repeat with the remaining batter.

Serve: Serve the pancakes warm with your favorite toppings like avocado, fresh herbs, or vegan sour cream. Enjoy!