Prepare the vegetables by shredding the carrots, zucchini, and cabbage into thin strips. Squeeze out excess moisture from the veggies.

In a large bowl, mix the drained vegetables with scallions. Add flour, cornstarch, eggs, soy sauce, sesame oil, garlic, and ginger.

Heat vegetable oil in a frying pan over medium-high heat. Spoon about ¼ cup of batter into the pan and flatten slightly. Fry for 3-4 minutes on each side.

While pancakes are frying, whisk together soy sauce, rice vinegar, honey, sesame oil, and chili flakes for the dipping sauce.

Remove pancakes once golden brown, allowing them to drain on paper towels. Serve warm with dipping sauce.