Heat oven to 300º F
Coarsely shred vegetables with a food processor and place in a large bowl.
Add flour, egg, salt and pepper into bowl and mix well.
Heat 1 Tsp. of oil in a large non-stick skillet over medium heat, tipping pan to coat bottom with oil.
For each pancake, drop 1 heaping Tbsp. of vegetable mixture into the hot oil, using back of spoon to flatten each to about 2 ½ inches across.
Cook 2 minutes per side, turning pancakes over carefully with a pancake turner and pressing them down, until well-browned and tender
Place each batch in a single layer on the prepared cookie sheet. Place in oven to keep warm.
Serve with applesauce or reduced-fat sour cream, or ketchup.