Add flour into a food processor bowl. Slowly drizzle in ¾ of boiling diluted vegetable broth concentrate while processor is running. Continue for 15 seconds til dough comes together. Use remaining ¼ broth concentrate as needed to adjust consistency.

Transfer dough into floured work surface and knead to form a smooth ball. Transfer to bowl, cover with plastic wrap and rest for 30 minutes at room temperature or overnight in refrigerator.

Divide dough into four pieces and shape into a ball. Roll each ball into an 8 inch-diameter disc on a floured surface.

Paint a thin layer of sesame oil over the top of the disk with a pastry brush. Roll disc up like a jelly roll and twist into a tight spiral, tucking the ends underneath.

Flatten gently with your hand and re-roll into an 8 inch disc.

Paint another layer of sesame oil and sprinkle ½ cup scallions and roll up like a jelly roll again. Twist into spiral, flatten gently and re-roll into a 7 inch disc. Repeat steps 4-6 for remaining dough balls.

Whisk together coconut aminos, rice wine vinegar, scallions, ginger and sugar in a small bowl and set aside.

Heat oil in a non-stick pan over medium high heat until shimmering. Slip one pancake into the oil. Cook shaking pan gently until first side is an even golden brown (2 minutes).

Flip with tongs and shake gently to cook the second side (another 2 minutes). Transfer to a paper towel lined plate to drain.

Repeat steps 8-9 for remaining pancakes.

To serve: Season with salt and cut into 6 wedges. Serve immediately.