In a mixing bowl, combine 1 cup of all-purpose flour with 1 cup of water, whisking until smooth and lump-free. Crack in 1 large egg and whisk until well-blended.

Chop ½ cup of green onions, julienne 1 medium carrot, and grate 1 medium zucchini. Gently fold these into the batter.

Preheat a non-stick skillet over medium heat and add 2 tablespoons of vegetable oil, heating for about 2 minutes until shimmering.

Ladle about ½ cup of the batter into the skillet and cook for approximately 3-4 minutes until edges brown.

Carefully flip the pancake and cook for an additional 3-4 minutes until both sides are golden brown.

Repeat the cooking process with the remaining batter, adding more oil as necessary.

Serve hot with a dipping sauce or a side salad.