In a large mixing bowl, combine the all-purpose flour and salt. Gradually pour in the hot water while stirring with a fork until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for about 5-7 minutes until smooth and elastic. Cover the dough with a damp towel and let it rest for 30 minutes.

While the dough is resting, wash and thinly slice the scallions, using only the green parts if desired. Set them aside.

After the dough has rested, divide it into four equal sections. Roll each section into a flat circle, brush with vegetable oil, sprinkle with scallions, and roll tightly into a log.

Coil the log into a circular shape and gently flatten it. Roll it out again to approximately ½ inch thick.

Heat vegetable oil in a non-stick skillet over medium heat and fry each pancake for 2-3 minutes on each side until golden brown and crispy.

In a small bowl, combine coconut aminos, rice vinegar, toasted sesame oil, crushed garlic, and red pepper flakes. Whisk until blended.

Once golden and crispy, serve the pancakes hot with the dipping sauce on the side.