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

Chop green onions, julienne carrot, and grate zucchini. Fold into the batter.

Heat vegetable oil in a non-stick pan over medium heat until shimmering.

Ladle batter into the pan to form a thin pancake. Cook for 3-4 minutes until edges are crispy, then flip and cook for another 2-3 minutes.

Transfer to a plate lined with paper towels to drain excess oil. Repeat with remaining batter.

Slice pancakes into wedges and serve warm with soy-based dipping sauce or garnishes.