In a large bowl, add the chickpeas and next 13 ingredients and mix well. Taste for seasoning and make sure the flavors are bold and adjust accordingly. Add the baking powder, corn starch, egg, and mix well. Put the mixture in a food processor and pulse until very smooth. Pre-heat a large non-stick pan over medium-low heat with 1-2 tablespoons of clarified butter. Cook pancakes on both sides until nice and golden brown, about 5-7 minutes each side.