Prep vegetables: Toss shredded zucchini (1 medium zucchini, shredded) with 0.5 teaspoons salt (for zucchini) and let sit for 10 minutes

. Squeeze out as much liquid as possible with a clean kitchen towel.

Make batter: Blend 16 ounces silken tofu and 3 tablespoons chia seeds until smooth. Add 0.5 cups all-purpose flour, 0.3 cups oat flour, 2 tablespoons cornstarch, 1 teaspoons baking powder, 1 teaspoons salt (for batter), 0.5 teaspoons black pepper, and 1 teaspoons sesame oil (for batter). Blend just until combined.

Mix in vegetables: Fold in 2 cups shredded green cabbage, the drained zucchini, 1.5 medium carrots, shredded, and 3 green onions, thinly sliced until evenly coated.

Cook pancakes: Heat a lightly oiled nonstick skillet with 3 tablespoons avocado oil, for cooking over medium to medium-low heat. Scoop about 1/3 cup batter per pancake, flatten gently, and cook 10 minutes

per side until golden brown and cooked through.

Make dipping sauce: Stir together 2 tablespoons soy sauce, 1 tablespoons honey (or maple syrup), 1 tablespoons rice vinegar, 1 teaspoons sesame oil (for sauce), and 1 teaspoons toasted sesame seeds in a small bowl.

Serve: Serve pancakes hot with the dipping sauce. Garnish with 1 green onion, finely sliced (optional garnish) and extra sesame seeds if desired.