Wash and grate zucchini, carrot, and potato and slice the onion. Chop the spring onions and green chilli.

Place the grated vegetables in a large bowl and sprinkle with salt. Toss to combine and let sit for 10 minutes to draw out excess moisture. Then, squeeze out as much liquid as possible from the vegetables.

Mix the squeezed vegetables, sliced onion, spring stalks, and green chilli in a separate bowl.

Add eggs, all-purpose flour, one tablespoon of olive oil, salt, black pepper, and baking powder to the mixed vegetables and combine.

Gradually add milk to the bowl and mix to make a batter.

Heat a heavy-bottomed pan or skillet on medium heat.

Brush olive oil on the pan, and use a 1/4 cup measure or a spoon ladle to scoop the vegetable mixture into the skillet. Press down gently with a spatula to flatten it into a pancake shape.

Cook the pancake for 2-3 minutes on each side until golden brown and crispy, and remove it from the skillet.

Repeat the process with the remaining vegetable mixture and make the pancakes until you have used up all the batter.

Serve the vegetable pancakes while they are warm and crispy.