Whisk the warm water into the chickpea flour until smooth. Add the salt, minced rosemary, Pimentón, and pepper and whisk again. Allow to sit on the counter for 15 minutes to allow for a complete absorption of the water by the chickpea flour.

Whisk in the Rosemary Olive Oil and baking powder. You should have about 1 ¼ cups of batter.

Add 1 tablespoon olive oil to a coated or very well seasoned sauté pan over medium heat. Sauté the garlic and scallions until the garlic begins to brown and the scallions are softened, about 5 minutes. Stir into the batter along with the spinach.

Add the final tablespoon oil to the same pan and either pour in all of the batter to make a big pancake, or place small 3" baking rings on the pan and pour ¼ cup batter into each baking ring. Cook until small air holes begin to appear, about 2 - 3 minutes. Remove the rings and flip with a metal spatula. Cook for an additional minute.

Serve warm with a salad.

Stir together the yogurt and Sriracha in a small bowl and spoon a very small amount over the pancakes, or serve on the side.