In a mixing bowl, combine all-purpose flour, water, and egg, whisking until smooth and lump-free. This takes about 5 minutes.

Stir in the chopped green onions, julienned carrot, and grated zucchini until evenly distributed, about 1 minute.

Place a non-stick skillet over medium heat and add vegetable oil. Heat for 2-3 minutes until oil shimmers.

Pour a portion of the batter into the skillet, spreading gently into a circular shape about 1/4-inch thick. This step should take about a minute.

Cook for 3-4 minutes until golden brown, then flip and cook the other side for another 3-4 minutes.

Remove pancakes from skillet and place on paper towels to absorb excess oil. Repeat with remaining batter.

Serve warm with a soy-based dipping sauce or pickled vegetables.