Combine the chickpea flour, yeast and salt in a bowl.
Add the beaten egg and the water.
Add the chopped onion, chili and coriander leaves and combine well.
Cover and set aside for an hour, until nice and frothy.
Make the pancakes in a non-stick frying pan by heating up oil (I use a silicone brush to distribute a layer of oil evenly across the frying pan surface area). Use 3 tbsp of batter per pancake.