In a large mixing bowl, combine finely shredded cabbage, chopped scallions, panko breadcrumbs, and a pinch of sea salt, mixing gently for 5 minutes.

Crack the large eggs into the bowl and gently mix them into the vegetable mixture to form a cohesive batter, resting if needed.

Preheat a nonstick skillet over medium heat for about 2 minutes and brush with olive oil.

Scoop approximately ¼ cup of the mixture onto the skillet, flattening to about ½ inch thick, and cook for 3 minutes.

Flip and cook for an additional 3 minutes until golden brown, then repeat with the rest of the mixture.

Drizzle cooked pancakes with vegan Worcestershire sauce and a dollop of mayo, then sprinkle with sesame seeds, pickled ginger, and nori.