Shred the carrots, zucchini, and potato. Finely chop the cabbage and green onions.

Place the shredded zucchini in a clean towel or cheesecloth and squeeze out as much liquid as possible.

In a small bowl, whisk the eggs (or flax mixture), flour, cornstarch, 1 tablespoon soy sauce, sesame oil, and a pinch of salt and pepper until smooth.

In a large bowl, combine the drained vegetables and green onions. Pour the batter over them and stir until everything is evenly coated.

Warm vegetable oil in a large skillet over medium heat until shimmering.

Drop 2–3 tablespoonfuls of the mixture into the skillet for bite-sized pancakes, or 1/4 cup for larger ones. Flatten each mound into a thin round.

Cook for 3–4 minutes per side until golden brown and crispy. Do not overcrowd the pan and add more oil as needed.

Transfer cooked pancakes to a paper towel-lined plate or a wire rack to stay crisp.

Make the dipping sauce by whisking soy sauce, rice vinegar, sesame oil, honey (or sugar), grated ginger, and chili flakes in a small bowl, adding water to reach desired consistency.

Plate the pancakes and serve with the dipping sauce on the side.