In a large bowl stir together vegetables, egg and milk until combined.
In another bowl mix together spices, flour, cornmeal, baking powder and salt and pepper.
Gradually fold the flour mixture into the veggies until thoroughly combined (no lumps).
Heat a skillet to medium-high heat. Drizzle in olive oil. Use a ¼ measuring cup and pour about four pancakes into the pan. Cook for 2-3 minutes per side until golden brown. The full recipe makes about 8 pancakes.
Place pancakes on a paper towel lined baking sheet. Sprinkle hot pancakes with salt and enjoy.
If you like your pancakes thinner, add an extra splash of milk.