In a large mixing bowl, combine all the dry ingredients: all-purpose flour, baking powder, corn starch, salt, and turmeric. Mix well with a whisk to ensure there are no lumps. Gradually pour in room temperature water, stirring continuously until you achieve a thick, smooth batter.

Once your batter is ready, incorporate the prepared vegetables (zucchini, sweet potato, carrot, onion, and scallions) into the batter and gently fold until evenly coated.

Preheat a non-stick frying pan over medium-high heat and add a generous amount of neutral oil, ensuring the pan is well-coated.

Spoon a ladleful of batter onto the hot pan, spreading it out into a thin circle. Cook for 4-5 minutes, until the edges look dry and the underside is golden brown.

Carefully flip the pancake using a spatula and cook for an additional 3-4 minutes, checking for a crispy and golden exterior.

Remove the cooked pancake from the pan and place it on a cooling rack or plate lined with paper towels to absorb excess oil. Repeat with the remaining batter.