Whisk water and chickpea flour together to ensure no lumps then add olive oil and salt.
In a separate small bowl, add the yolk ingredients and mix to combine.
Pour half of the egg white ingredients onto a hot non-stick pan with a small amount of melted coconut oil. Let cook for 1 minute, then carefully spoon half of the yolk mixture into the centre of the batter that is cooking.
Let cook for 1 minute longer, then carefully transfer it to a plate.
Repeat with remaining batter and yolk, and serve with some toasted gluten-free and vegan bread.