Prepare the vegetables by washing and finely slicing all of them, including green onions, red onions, carrots, red pepper, and cabbage.

In a mixing bowl, combine flour, cornstarch, turmeric, salt, and baking powder. Gradually whisk in water until the batter is smooth and pourable.

Fold the prepared vegetables into the batter until evenly coated.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, sesame seeds, and a pinch of chili flakes for a dipping sauce.

Heat a non-stick skillet over medium heat, adding a splash of oil to coat.

Pour a small amount of the batter into the heated pan, cooking each pancake for 3-4 minutes until golden brown on one side, then flip and cook for another 2-3 minutes.

Transfer cooked pancakes to a plate lined with paper towels and serve warm with the dipping sauce.