In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of water, and ½ teaspoon each of salt and black pepper. Whisk until smooth and lump-free.

Fold in the chopped green onions, julienned carrot, and zucchini into your batter until evenly dispersed.

Heat a non-stick skillet over medium heat for about 3 minutes. Drizzle in enough vegetable oil to coat the bottom.

Pour a ladleful of the batter into the skillet, forming an even pancake about ¼ inch thick. Cook for 3-4 minutes until edges are golden brown.

Carefully flip the pancake and cook the other side for another 3-4 minutes until golden brown and firm.

Transfer the cooked pancake to a plate and keep warm in a low oven while repeating with the remaining batter.

Serve warm with a soy-based dipping sauce or your choice of sides.