Thanks, BCL, socca's good stuff, eh?
I find that it gets 'harder' the longer it is cooked. When I make a pancake with it, it seems to take longer to cook than a normal pancake, so I try and get a spatula underneath the edge before it is ready. Then, when I can finally lift one side over a filling, for example, to make an 'omelette' type dish, it's approximately the texture of a proper omelette. Left to cook even longer, it gradually hardens and becomes biscuit-like.
However, if it's done thicker and baked in the oven - a la farinata - it can then be cut into 'chips' or chunks which can be used in a chilli non carne, for instance.
About biscuits using gram flour, check out this link:
www.veganbaking.net/egg-replacers/748-chickpea-flour-the-underrated-egg-replacer#.UZ_id-B8vwx
It recommends gram flour as an egg-replacer instead of flaxseeds. Will have to try it myself as I'm not keen on flaxseeds for that purpose.
Cyclist there's a whole group of posters on the main thread going down the NoS route, which might be useful for you. It has inspired me to declare that, since I find it so easy to slip into the 'zone' when I'm fasting, but so difficult when I'm not, each evening, after my dinner, which may include a sweet, should be a 'fasting zone'.
So, apart from an evening of cards with some friends, or similar, there will be no snacking after the evening meal. So far (only 1.75 days into this) so good! 
Like the idea of an annual meet-up!
Here's another HUG from me, LG. One can't have too many of those, IMO! Nice to see you back!
Have a great bank holiday, folks! I'm guessing this is one Monday when no-one will be fasting!
Cheers, B&W