Preheat oven to 450 F.

Cut 2 pieces of parchment paper, approximately 18 x 13 inches.

Stir flour, sesame oil and salt in a large mixing bowl.

Pour boiling water into flour mixture. Stir and pinch ingredients until just combined.

Add carrots, zucchini and scallions to dough. Knead until vegetables are evenly incorporated.

Form dough into a ball and place between the two pieces of parchment paper. Use a rolling pin over the parchment paper to flatten dough to 1/4 inch thick.

Transfer rolled out dough to sheet pan. Remove top layer of parchment. Rub a small amount of vegetable oil to top of pancake. Sprinkle with sesame seeds.

Bake pancake at 450 F for 10-12 minutes, then broil for 5-7 minutes or until lightly browned.

While pancake is baking, combine all dipping sauce ingredients (soy sauce, rice wine vinegar, sugar, chili oil and flakes) into a small serving bowl.

Slice pancake into triangles. Garnish with chopped cilantro. Serve and enjoy!