Put the flour and a pinch of salt in the mixing bowl; whisk in 125ml water to create a smooth batter; put the spinach in a clean tea towel (or a few sheets of kitchen paper) and squeeze out as much liquid as possible; add the spinach to the batter; add the contents of the vegetables bowl; toss everything together.
Heat ½ tbsp oil in the frying pan over a medium heat; add a quarter of the vegetable mixture and spread out in an even layer; cook gently for 3–4 mins until the underside is crisp and golden; carefully flip the pancake over and cook for a further 3 mins; keep the pancake warm; repeat with the remaining oil and vegetable mixture.
Serve the pancakes with the the dipping sauce bowl.
You could try this using milk and a couple of eggs instead of water.