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Soak the split yellow mung beans in cold water for at least 6 hours, or for up to 48 hours. Keep them in the fridge if soaking for more than ~6 hours. Drain and rinse the mung beans and place into a blender.
Heat ½ tablespoon olive oil in a pan and add the diced scallions. Sauté for ~5-10 minutes, or until the scallions are softened and start turning golden brown, and have reduced in size in half or by third. Remove from heat and set aside.
Add the rest of the ingredients except for the baking powder to the blender: the rest of the olive oil, milk, nutritional yeast, salt, pepper, garlic powder, onion powder, and turmeric. Blend for about 30 seconds, until smooth.
Add the sautéed scallions and pulse 2-3 times to combine (do NOT blend smooth). If using cheese, add that in with the scallions to pulse to combine.
Wipe the pan clean with a damp paper towel. Brush or spray the pan with olive oil, and ladle ¼ cup of the mung bean batter and cook over low heat for 2-3 minutes, or until golden brown on the bottom. Use a large silicone spatula to flip the pancake and cook for another 1-2 minutes, or until the center is fully cooked. Set aside.