In a large mixing bowl, combine the shredded zucchini, carrot, cabbage, and green onions (if using). Squeeze out excess moisture from the vegetables using paper towels.

Add flour, a beaten egg, salt, and pepper to the vegetable mixture. Stir until well combined.

Heat oil in a non-stick skillet over medium heat. Test with a spoonful of batter; it should sizzle if ready.

Drop spoonfuls of the batter into the skillet, flattening them. Cook for about 3-4 minutes on each side until golden brown.

In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey or sugar, and grated ginger to create the dipping sauce.

Serve the pancakes warm with the dipping sauce and garnish with sesame seeds and chopped green onions.