In a medium mixing bowl, combine 1 cup of all-purpose flour, 1 cup of water, and 1 egg (or flaxseed mixture for a vegan option). Whisk until smooth.

Chop 3-4 green onions, and julienne 1 medium carrot and 1 small zucchini. Fold these into the batter.

Place a nonstick skillet over medium heat and add about 2 tablespoons of vegetable oil once hot. Let the oil heat until shimmering.

Pour about a half-cup of the batter into the hot skillet, shaping it into a round pancake. Cook for 3-4 minutes until edges turn golden brown.

Flip the pancake and cook the other side for an additional 3-4 minutes until golden brown and firm.

Remove the cooked pancake and place it on a paper towel. Repeat the process with the remaining batter.

Serve hot alongside a soy-based dipping sauce.