Mix rice flour, all purpose flour, and turmeric together
Add water and coconut cream to the dry ingredients
Stir in salt and diced spring onion
Heat an 8-inch nonstick pan over medium-high heat
Pour batter into the pan and swirl to spread evenly
Add blanched bean sprouts and king oyster mushrooms to one half of the pancake
Cook until the pancake becomes crispy and golden brown
Fold the pancake in half
Serve with lettuce, fresh herbs, vegan Vietnamese dipping sauce, and đồ chua
