Step 1

Preheat oven to 350°. Whisk chickpea flour and ½ cup plus 2 Tbsp. cold water in a small bowl. Whisk in 1 Tbsp. oil and a pinch of salt. Let sit at least 10 minutes and up to 1 hour to allow flour to hydrate.

Step 2

Meanwhile, heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Add onion, garlic, and brussels sprouts; cook, tossing occasionally, until softened and lightly browned, about 3 minutes. Add kale and cook, tossing often, until tender, about 3 minutes. Add 2 tsp. hot sauce, season with salt, and toss well. Transfer to a medium bowl; wipe out skillet.

Step 3

Swirl 1 tsp. oil in skillet to coat; heat over medium-high. Pour ¼ cup batter into center of skillet and swirl to form a thin 6"–7"-diameter pancake. Cook until well browned underneath and crispy around edges, about 2 minutes. Flip pancake and cook just until second side is lightly browned, about 1 minute. Transfer to a rimmed baking sheet. Repeat process with remaining batter and 3 tsp. oil to make 4 total. Divide vegetables between 2 pancakes and top with cheese and remaining 2 pancakes. Bake until cheese is melted, 6–8 minutes. Serve topped with yogurt and more hot sauce.