Bring the vegetable stock to boiling temperature. Whisk the chickpea flour into the vegetable stock until nice and smooth. Cook for ten minutes while stirring. The mixture should become very thick. Mix in the olive oil and nutritional yeast.
Prepare two 20 cm round oven dishes. Wet them with some tap water (instead of oil). Divide the mixture over the two oven dishes.
Let cool for at least one hour. The mixture should be solid. Now cut both pancakes into small pieces.
Fry the pieces in a frying pan using some vegetable baking oil until golden brown and crisp.
Serve hot with black pepper on top.

7/8 cup chickpea flour
24 oz vegetable stock
2 tablespoon nutritional yeast
1/4 teaspoon salt
Freshly cracked black pepper
2 tablespoon olive oil
Vegetable baking oil