In a mixing bowl, combine 1 cup of all-purpose flour, 1 cup of water, 1 large egg, and a pinch of salt and black pepper. Whisk until smooth, about 2-3 minutes.

Gently fold in the chopped green onions, julienned carrots, and zucchini into the batter, ensuring even distribution.

Heat a non-stick skillet over medium heat and add 2 tablespoons of vegetable oil. Allow the oil to heat until shimmering, about 2-3 minutes.

Pour a ladleful of batter into the skillet and spread it into a thin circle (6-8 inches in diameter). Cook for about 3-4 minutes until edges are golden and surface bubbles slightly.

Carefully flip the pancake using a spatula and cook for an additional 3-4 minutes until the other side is golden and crispy.

Continue cooking with remaining batter, adding more oil as needed. Each pancake should take around 6-8 minutes total to cook.

Serve warm alongside a soy-based dipping sauce or pickled vegetables.