In a large mixing bowl, whisk together the all-purpose flour, water, egg, salt, and black pepper until you achieve a smooth batter. This step should take about 5 minutes.

Gently fold in the chopped green onions, julienned carrot, and zucchini to the batter, ensuring they are evenly distributed. This should take around 3–4 minutes of careful folding.

Place a non-stick skillet over medium heat and drizzle enough vegetable oil to coat the bottom. Allow the oil to heat for about 2–3 minutes until it shimmers.

Using a ladle, pour a generous amount of batter into the skillet, spreading it into a round shape approximately 1/4 inch thick. Cook for 3-4 minutes until bubbles form on the surface.

Carefully flip the pancake using a spatula and cook for another 2-3 minutes until golden and firm to the touch.

Continue with the remaining batter, adjusting the heat and adding more oil as necessary. This may take approximately 15–20 minutes.

Once all pancakes are cooked, serve them hot, paired with a soy-based dipping sauce.