Cut the ginger into thin slices, resembling matchsticks in thickness and size.

Slice the cabbage and put it in a bowl.

In a deep mixing bowl, put the soy flour, 1 tablespoon of psyllium, and salt.

Add sliced cabbage and ginger to the powder mixture.

Gradually add water, checking the consistency by mixing with your hand until you get a sticky consistency.

Test the consistency by shaping a fist-sized piece of the mixture into a ball.

In a small bowl, mix about 2 tablespoons of mayonnaise with 1 tablespoon of soy sauce. Adjust to taste, adding more mayonnaise if desired.

Optionally, add a pinch of sweetener to the mayonnaise mixture and mix well.

Divide the dough into 3 equal parts and shape them into round patties.

Preheat a pan and add coconut oil.

Place one portion of the pancake dough in the pan and spread it round using a spatula or the back of a spoon.

Fry on medium heat, pressing lightly with a spatula to flatten and cook evenly.

Flip the pancake using a plate and cook the other side until golden brown.

Repeat the process for the remaining pancake dough.

Once cooked, place the pancakes on a flat surface.

Spread 2 tablespoons of the mayonnaise mixture over each pancake.

Place a tablespoon of crushed ripe avocado in the center of each pancake and sprinkle with nori.

Optionally, decorate further by piping the mayonnaise mixture over the pancakes.

Cut into slices and serve. Enjoy!