Mix chickpea flour, water, salt and herbs in a blender. Leave to rest for
about 1 hour (or up to 48 hours in a sealed jar in the fridge).
Heat olive oil in a non-stick pan on medium heat. Add a thin layer of batter and tilt the pan around to make sure it is evenly distributed.
Wait 30-60 seconds for the batter to solidify and bubbles start appearing. Carefully loosen the sides with a spatula before flipping the pancake. Slide it onto a plate when both sides are golden. Fry the remaining the pancakes.
Divide the avocado and discard the stone. Mash the flesh with a fork. Add avocado on one side of each pancake, drizzle with pesto, add lettuce, and cherry tomatoes and fold it like an omelet. Enjoy!