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First, grate or julienne the vegetables.
Then, in a large bowl, add the flour, chickpea flour, salt, black pepper, turmeric and baking powder. Stir until combined, then add the water to create a thick batter. Pour in the sliced vegetables, and stir until combined.
At this time, you can also prepare the dipping sauce. Add the peanut butter, soy sauce, garlic powder, ginger, sriracha, sweet chili sauce and 2 to 3 tablespoons of water, to thin.
In a non-stick pan over medium heat, add avocado oil or olive oil. Scoop ¼ cup of the pancake into the pan, then flatten with a spatula until it covers the entire circumference. Cook for 3 to 4 minutes per side, until crispy.
Enjoy warm with a dipping sauce of choice.