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In a large mixing bowl, combine all the dry ingredients and mix thoroughly.
Gradually add the water while stirring until you achieve a thick batter consistency. If the batter is too thick, incorporate an additional 2-4 tablespoons of water.
Fold in your choice of vegetables into the batter, ensuring they are evenly coated. Adjust the mixture to your taste preferences.
To prepare the pancakes, heat a medium to large non-stick pan over medium-high heat and add enough oil to coat the bottom.
Once the oil is hot, scoop a generous portion of the batter and vegetable mixture into the pan, spreading it out as thinly as possible without exposing the pan's surface. Use a spoon to help spread it evenly.
Cook the pancake for 4-5 minutes over medium heat, or until the batter begins to dry. You may cover the pan to help cook the vegetables.
If covered, remove the lid to let excess steam escape. Press down gently in the center of the pancake.
Check the underside of the pancake for a light golden brown color before carefully flipping it with a spatula.
Cook the other side until it is golden brown and crispy. For extra crispiness, lower the heat and cook for an additional 3-4 minutes on each side until deeply golden brown.
Repeat the cooking process for the remaining batter.