In a mixing bowl, combine the flour, water, salt, and sesame oil. Whisk until smooth.

Fold in the chopped rainbow chard, grated carrot, and sliced scallions into the batter until well combined.

Heat a frying pan over medium heat and add 1 tablespoon of vegetable oil.

Pour half of the batter into the pan, spreading it evenly. Cook for about 3-4 minutes on each side until golden brown.

Repeat with the remaining batter, adding more oil as needed.

Cut the pancakes into wedges and serve hot with dipping sauce.