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To the blender add the flour, water and a pinch of salt. Process until smooth and pour into a bowl.
Add the sweet potato, zucchini, carrot, onion, jalapeño and spring onion. Mix until well-coated.
Heat 1 tbsp olive oil in a fry pan over medium. Once hot, use a ⅓ cup to scoop up the pancake mix and pour it onto the pan. Press with the back of the cup to spread the vegetables into a circular shape. Cooking three at a time, fry for 2 to 3 minutes each side until golden. Mixture should make roughly 9-10. Place pancakes on a paper towel to remove any excess oil. Add extra oil if needed after each batch.
Place all the ingredients for the creamy gochujang dip into the blender and process until smooth. Transfer to a dipping bowl.
Serve the pancakes hot with the gochujang dip. Optionally garnish with sesame seeds and extra spring onion and enjoy!