Preheat oven to 200 degrees F. In a small bowl, whisk together sesame oil, Sriracha, and coconut aminos. Taste and season with a small pinch of salt, if needed. Set aside.
In a large skillet, warm 1 tablespoon avocado oil over medium heat. Add pork and ¼ teaspoon salt; sauté, breaking up with a wooden spoon, until cooked through and just beginning to turn golden, about 5 minutes. Then, add ginger and light green/white parts of scallions and sauté until tender, 1 to 2 minutes. Transfer to a large bowl.
Heat another tablespoon oil in skillet. Add cabbage and season with ¼ teaspoon salt. Cook, stirring occasionally, until tender and wilted, 3 to 5 minutes. Scrape any browned bits from bottom of the skillet with a wooden spoon. Transfer cabbage to bowl with pork mixture and stir to combine.
In a separate large bowl, whisk together cassava, arrowroot, 1¼ teaspoons salt, baking powder, dashi or chicken broth, eggs, and honey. Then, add cabbage-pork mixture and stir well to combine.
Place a medium skillet on the stove over medium heat. Add 1½ teaspoons oil and swirl to coat pan. Scoop 1 cup of batter into the skillet, quickly spreading evenly into a large pancake (about 6 to 7 inches). Cook until bottom is golden, about 3 to 5 minutes, then flip using a large spatula, and cook until other side is golden, about 3 minutes more. Transfer to a baking sheet and keep warm in oven. Repeat with remaining oil and batter, forming 6 pancakes.
When ready to serve, drizzle Sriracha–sesame oil mixture over pancakes and garnish with scallion greens.