In a high speed blender ( I used my Blendtec) combine the chickpeas, almond milk, nutritional yeast, garlic, flaxseeds, apple cider vinegar, baking soda, turmeric, and sea salt and blend together until smooth. Allow it to sit while you prepare your filling.
In a large nonstick skillet over medium heat, pour half a cup of the batter on the skillet and move it around gently in circles to help the batter spread out into a large circle. Cook for 2-3 minutes, or until it begins to form bubbles and firm up around the edges. Flip pancake over and cook for another 2-3 minutes.
Add filling onto half of the omelette, then gently fold the other empty side over. Cook for 1 more minute. Serve and garnish with toppings of choice, and add sea salt and/or pepper to taste as needed.