In a large mixing bowl, combine 2 cups of shredded cabbage, 1 grated carrot, and 2 finely chopped scallions. Toss together and set aside.

In a separate bowl, whisk together 2 eggs, 1/2 cup of flour, 1/3 cup of water, 1 teaspoon of salt, 1/2 teaspoon of pepper, and 1 teaspoon of garlic powder until smooth.

Pour the batter over the vegetable mixture and gently fold together.

Heat 1 tablespoon of oil in a nonstick skillet over medium heat.

Add half of the cabbage mixture to the skillet and flatten it into a pancake shape. Cook for 4-5 minutes until golden brown.

Carefully flip the pancake and cook for another 4-5 minutes until the other side is golden brown.

Remove the pancake and let it rest on a paper towel-lined plate. Repeat with the remaining mixture.

Serve warm and top with sauces and fresh herbs.