Method:

In a bowl, mix together the flour, potato, carrots, spring onion, red pepper, zucchini, green chillies, water, salt and pepper. Its okay if the mixture is slightly on the dry side as the vegetables will release their own moisture as they cook. Heat a pan to medium heat, spoon a ¼ of the mixture into the pan and flatten using the back of an egg lifter to create a large flat pancake. Cook for 3-4 minutes on one side until golden brown, flip over and cook until golden on both sides. Repeat this process until the batter is finished. When the pancakes come out the pan, top with the toasted sesame seeds. In a small bowl, mix the soy sauce and fruit juice, this will be the dipping sauce. Serve the pancakes hot with the dipping sauce.