Prepare the batter: In a bowl, mix semolina, sweetener, baking powder, and salt thoroughly.
Add wet ingredients: Add one egg, oil, and milk to the dry mixture and mix until smooth.
Rest the batter: Leave the batter to rest for about 5 minutes.
Cook the vegetables: Heat some oil in a pan over medium heat. Add diced onions, grated carrots, and habanero pepper. Cook for about 3 minutes while stirring constantly. Season with salt and stir in diced green onions. Remove from heat and let cool.
Combine vegetables and batter: Add the cooled vegetable mixture to the rested batter and mix well.
Cook the pancakes: Lightly grease a nonstick pan over medium heat. Add a scoop of batter at a time, spread it out, and cook for 2 to 3 minutes. Flip and cook the other side for 1 to 2 minutes or until golden brown.
Serve: Remove from heat and serve warm.