In a medium bowl, combine the chickpea flour with the baking soda, salt and black pepper.

Add the water, egg yolk, scallion, dill, and red pepper to the dry ingredients and mix well.

In another bowl, whip the egg white until stiff peaks form.

Gently fold in the egg white into the batter until just combined.

Heat the olive oil in a small saucepan until hot but not smoking.

Pour the batter into the saucepan and cook over moderately high heat until bubbles appear on top of pancake and the bottom is golden. Flip and cook for a couple minutes until lightly browned.

Transfer to a warm plate and keep warm in the oven.

Repeat with the remaining batter, adding olive oil as needed between batches.