Start off by combining chickpeas with milk, coconut oil and eggs in your blender and then pulsing until you get a mostly smooth mixture. Pour the mixture into a large mixing bowl and then sift in rice flour, turmeric powder and salt, before folding in some minced garlic and chopped spring onions. Stir until you get a homogeneous mixture.
Heat up a little coconut oil in a non-stick skillet over medium-high heat and pour half cup of batter in the middle of the skillet, swirling the batter around to form a circle. Allow the batter to cook until bubbles start rising to the surface and the bottom has turned golden brown. Gently flip the pancake over to the other side with a spatula and allow pancake to cook a little while longer until the bottom is also golden. When all the batter has been used up, garnish pancakes with chopped spring onions and tuck right on in!