Preheat your oven to 350°F. In a small bowl, whisk together the chickpea flour, ½ cup plus 2 tablespoons of cold water, 1 tablespoon of olive oil, and a pinch of kosher salt. Allow the mixture to rest for a minimum of 10 minutes, and up to 1 hour, to properly hydrate the flour.

Heat 2 tablespoons of olive oil in a large nonstick skillet over medium-high heat. Add the sliced onion, garlic, and shredded Brussels sprouts. Cook while tossing occasionally until the vegetables are softened and lightly caramelized, approximately 3 minutes. Incorporate the sliced kale and continue cooking, stirring frequently, until the greens are tender, about 3 minutes. Stir in the hot sauce, season with salt, and mix thoroughly. Transfer the mixture to a medium bowl and set aside. Clean the skillet.

Return the skillet to medium-high heat and coat it with 1 teaspoon of olive oil. Pour ¼ cup of the batter into the center of the skillet and quickly swirl it to create a thin pancake, approximately 6–7 inches in diameter. Cook until the underside is golden brown and the edges are crispy, roughly 2 minutes. Flip the pancake and cook the other side until lightly browned, about 1 minute. Remove and place on a rimmed baking sheet. Repeat with the remaining batter, adding 1 teaspoon of oil for each pancake, to yield 4 in total.