Combine your batter ingredients in a high-speed blender and blend until smooth. The consistency should be like regular pancake batter.
In a griddle on medium-high heat add your batter then top with kimchi pieces, scallions and sprinkle with toasted sesame seeds. Let cook till the edges are firm.
Flip the pancakes and cook the other side another 2-3 minutes until cooked through and kimchi has crispy edges. Remove to a plate.
Take the coconut aminos and miso paste and mix in a small bowl. Make one dipping sauce per each person. Serve & enjoy!