For the pancakes:

1. In a large mixing bowl, combine the flours, baking powder, baking soda, salt, pepper and ground chili.
2. In a separate bowl, whisk together the egg, milk, and olive oil. Add the sliced spring onions and minced chili pepper. Gently pour the wet ingredients into the dry, mixing thoroughly to combine.
3. Heat vegetable oil a large skillet over medium heat, and once hot add 2 tablespoons of batter for each pancake. Cook 2 to 3 minutes on each side; place the cooked pancakes onto a plate covered with foil to keep warm. Repeat with the remaining batter, adding more oil to the skillet as needed.

For the poached eggs:

1. While the pancakes are keeping warm, prepare the poached eggs. Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering.
2. Carefully break 1 egg into a small bowl, then tip into a fine mesh strainer. Carefully swirl egg around strainer, using your finger to rub off any excess loose egg whites that drop through. Gently tip egg into almost simmering water. Swirl gently with a wooden spoon for 10 seconds, just until egg begins to set. Repeat straining and tipping with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
3. Carefully lift eggs from pot with a slotted spoon and place them onto the prepared pancakes. Garnish with extra spring onion sprigs, avocado mash, chopped basil leaves; season with freshly ground pepper, and enjoy!