• Prepare the dipping sauce and place in fridge.

Prepare the Dough

• In a small saucepan over medium-high heat, heat sesame oil until oil is hot and shimmering. Remove from heat and add chopped green onions and a dash of salt. Give it a good stir to evenly coat green onions until they are wilted. Set aside to cool.
• In a large bowl, mix almond flour, cassava flour, tapioca flour & fine sea salt. Stir to mix thoroughly, being careful to break apart any clumps of almond flour. Add boiling water and use a rubber spatula to mix the dough. Continue to fold the dough into itself with rubber spatula until all ingredients are evenly combined. Dough may be slightly sticky, but should still be easy to shape and work with and should not stick excessively to your hands. If it too sticky, add a little more almond flour.
• Split dough into 6 equal parts. Cover dough with wet paper towel as you are preparing each pancake.
• Add tapioca flour to your clean countertop and to your sheet of parchment paper. You will need to add additional tapioca flour before working with each pancake.

Assemble!

• Take first of the 6 portions of dough and roll into a ball. Place dough on your floured countertop. Using a rubber spatula, spread out dough into an oval about 6" on the long end. Place about 2-3 teaspoons of green onion mixture and spread across dough, keeping green onions away from the edges.
• Carefully roll up dough on the long end (like a hotdog). If your dough is sticking to your surface, use the rubber spatula to carefully lift the dough as you roll, to prevent the dough from breaking. Once fully rolled, pinch the ends into each other to seal the openings.
• Once rolled up lengthwise, gently roll dough up to form a little cinnamon bun, being careful not to rip the dough. Pinch the end into the body so that it does not unravel.
• Place dough ball on the floured parchment paper surface. Use a rubber spatula to flatten the dough into a flat circle starting from the outside and working inwards, ~6-7 inches across. Some green onion and sesame oil may come out of the sides which is fine.
• Heat your frying pan with some avocado oil on medium-high heat. Once your first pancake is ready and the pan is heated, gently lift the pancake off of the surface, being careful to cradle the bottom of the pancake with your other fingers. Place into frying pan and heat on one side for 2-4 minutes, until the bottom is golden brown. Flip and repeat on other side, adding more oil as necessary.
• Prepare the other pancakes while waiting and flipping each of the pancakes as they cook. You can also prepare all first, but may want to leave them on additional sheets of parchment paper after rolling, since they are delicate.
• Cut into triangles and serve immediately with dipping sauce, or re-heat in pan or air fryer later.