In a mixing bowl, combine gluten-free flour, ground flax seeds, and salt until evenly mixed. Gradually add about ¾ cup of warm water to the dry ingredients, stirring with a spatula until a dough begins to form. Knead gently for a minute to create a smooth ball and allow it to rest for 30 minutes, covered with a damp cloth.

Divide the dough into four equal portions. Roll one portion into a thin circle about 8 inches in diameter. Brush a light layer of roasted sesame oil over the surface and sprinkle generously with chopped scallions.

Roll the dough circle into a tight cylinder, then coil it into a spiral shape, tucking the end underneath. Flatten the spiral to create a round pancake about ½ inch thick. Repeat for remaining portions.

Heat about 3 tablespoons of oil in a skillet over medium-high heat. Cook the first pancake for 2 to 3 minutes until golden brown and crispy, then flip, sprinkle lightly with salt, and cook the other side for 2 to 3 minutes. Keep warm while cooking remaining pancakes.

Whisk together Bragg's liquid aminos, maple syrup, lemon juice, and ginger in a bowl. Add chopped scallions and mix until smooth.

Slice the pancakes into wedges and serve immediately with the dipping sauce on the side.