Toss the shredded taro with the flour and season generously with salt and pepper.

In a heavy-bottomed skillet, heat up 2 tablespoons of oil until hot and shimmery. Drop the taro mixture by the tablespoon and flatten. Cook over medium to medium-high heat until edges are crisp and golden, about 1 1/2 minutes. Flip and cook the other side until golden, about 1 minute. Drain on paper towels. Continue pancaking until taro mixture is done. Top pancakes with sour cream, smoked salmon, slice green onions, and sriracha, if desired. Enjoy immediately.