For the Mayo
In a large bowl, combine the shredded cabbage, grated ginger, grated turmeric if using, and diced spring onion if using.
Then in a separate bowl combine the buckwheat flour, ground turmeric and salt. Whisk well to combine. Then in a smaller bowl, beat together the eggs.
Add the buckwheat flour to the cabbage mixture and stir well to coat. Then add the eggs and mix well. The mixture will be chunky and pasty. This is exactly what you want!
Preheat a medium frypan over medium heat, add 1 tbs oil to coat the base of the pan, then pour in the pancake batter. Press it evenly over the base of the frypan, and cook for 4-5 minutes or until the edges start to brown and the top starts to dry out. Flip the pancake onto a plate, by inverting the plate over the top of the frypan and quickly turning the frypan. Then slide the pancake back into the frypan, so the underside can cook. Cook for 3 minutes or until the other side is slightly browned and the pancake is cooked through.
Serve whole, drizzle the tamari mayonnaise over the top, and finish with chopped coriander.