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 and free of lumps.

Gently fold in 1/2 cup of chopped green onions, 1/2 cup of julienned carrots, and 1/2 cup of julienned zucchini into the batter.

Heat a large skillet over medium heat and add a generous amount of vegetable oil, about 2-3 tablespoons.

Pour about 1/2 cup of the batter into the skillet once the oil is shimmering. Cook for 3-5 minutes or until the bottom turns golden brown.

Carefully flip the pancake using a spatula and cook the other side for another 3-5 minutes until golden brown.

Remove the cooked pancake from the skillet and place it on a paper towel-lined plate. Repeat with the remaining batter.

Once all the pancakes are cooked, transfer them to a serving plate and enjoy them hot.