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In a small bowl, mix together the ingredients for the sauce and set aside.
In a large bowl, whisk together the flour, salt, and water to create the batter. Add the veggies (leeks, carrot, scallions, cabbage, and jalapeño) and mix until combined.
Preheat a large pan over medium heat and add the avocado oil. Working in batches, scoop ¼ cup batter per pancake, leaving some space between each. Spread the vegetables in an even layer for each pancake using a spatula and cook 2-3 mins per side until golden brown. Place on a paper towel lined plate to remove excess oil. (Add oil between batches if skillet looks dry).
Serve immediately while hot with the sauce on the side - enjoy!