In a mixing bowl, whisk together flour, water, egg, salt and black pepper until smooth. Let it rest for 10 minutes.

Fold in chopped green onions, julienned carrot, and zucchini to the batter.

Heat vegetable oil in a frying pan over medium heat.

Pour about ½ cup of batter into the pan to form a pancake. Cook until golden brown, about 3-4 minutes.

Flip the pancake and cook the other side for another 3-4 minutes until crispy.

Remove and drain on paper towels. Repeat with the remaining batter.

Serve hot with a soy-based dipping sauce.