Cut the zucchini into matchsticks. Place them in a bowl, and sprinkle with salt. Let sit until wilted and released some liquid. Squeeze the liquid out from the zucchini. Set the zucchini aside.
Add the optional egg and pancake mix to the bowl with the liquid from squeezing zucchini. Mix the batter well with a spoon.
Then, combine with the zucchini, onion and chili peppers.
Heat a skillet with two tablespoons of oil over medium high heat. You can also add more batter to make it a large pancake. Reduce the heat to medium, and cook until the bottom is light golden brown.