Vegetable Pancakes: Grate the potatoes and zucchini, let them sit for 5 minutes, then drain the excess liquid. Grate the remaining vegetables, finely chop the garlic, add the eggs, mix well, and add 2-3 tablespoons of flour.
Prepare the Kamado BONO grill for direct cooking, light the charcoal with a fire starter, place the stainless steel grates, and wait until the temperature reaches 180°C.
Adjust the top and bottom air vents to maintain a consistent temperature. Place a deep cast iron skillet on the grill, add a bit of oil, and heat it up. Fry the pancakes on both sides until they are nicely browned.