These pancakes are made from mostly cabbage and other vegetables. They are healthy and delicious for any time of day!
In a small bowl, whisk together mayonnaise, yogurt, soy sauce and hot sauce or Sriracha. Refrigerate dipping sauce until ready to serve.
Shred Cabbage and carrot in a food processor or with a mandoline or knife. In a large bowl, beat together eggs. Add cabbage, carrot, scallions, flour, salt and bacon (if desired) and stir to combine.
Heat two large skillets over high heat. Add 1 1/2 teaspoons oil to each and swirl to coat. Scoop 3 half-cups cabbage mixture into each pan, pressing down to create pancakes. Cook, pressing down occasionally, until undersides are golden brown and firm, about 3 minutes. Flip and cook 3 minutes more.
Place pancakes on a plate and repeat process with remaining batter. Divide pancakes among four plates and sprinkle with sesame seeds and drizzle with sesame oil if desired. Serve with dipping sauce on the side.