Sift together the chickpea flour, brown rice flour, and sweet rice flour in a medium bowl.
Pour the hot water over the flour and mix it with a fork to combine. Use your hands to knead the it into a dough. You want a dough about the texture of playdough, so add up to a tablespoon more water, if necessary. Knead for 2-3 minutes. Roll the dough into a ball, cover the ball in plastic wrap, and let it sit for 30 minutes.
Cut the dough into four pieces. Roll one piece into a long narrow oval (approximately 3x6 inches) on a surface lightly floured with chickpea flour (be sure to flour your rolling pin too so it doesn't get sticky!), reserving the other two pieces in plastic wrap while you work.
Brush the surface with sesame oil and sprinkle with ⅛ teaspoon of salt.
Starting from the long edge, roll the oval into a long skinny snake, using a pastry cutter or a knife to help you lift the dough from the surface.
Coil the snake up into a small bun (as seen in the gif above).
Lightly flour your surface and rolling pin once more and roll the coil into a long narrow oval again (approximately 3x6 inches).
Brush the surface with sesame oil and sprinkle ¼ cup chopped scallions evenly over the surface.
For a second time, starting from the long edge, roll the oval into a long skinny snake, using a pastry cutter or a knife to help you lift the dough from the surface.
Coil the snake up into a small bun once more.
Lightly flour your surface and rolling pin again and roll the coil into a 7-inch circle. Use a pastry cutter or a knife to help lift the pancake from the surface and set it on a baking sheet while you repeat with the 3 other pieces of dough.
In a cast-iron skillet, heat about 2 tablespoons of vegetable oil over medium high heat. Once the oil sizzles, gently add one pancake to the skillet (tip: use a splash screen to keep oil from spitting everywhere). Cook for about 1.5-3 minutes (or until the edges start to look golden brown). Flip and repeat until both sides are lightly golden brown. Transfer to a paper-toweled lined plate to rest while you cook the other 3 pancakes.
Cut into fourths and serve warm with tamari or soy sauce for dipping.
Notes
I regularly double this recipe, keeping the pancakes warm in a 200°F oven while I cook the others.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.