In a large mixing bowl, combine the shredded cabbage, grated carrot, and chopped scallions. Toss them together until well mixed.

In a separate bowl, whisk together the eggs, flour, water, salt, pepper, and garlic powder until the mixture is smooth and free of lumps.

Pour the prepared batter over the vegetable mixture and gently stir until all the ingredients are evenly coated.

Place a nonstick skillet on medium heat and add 1 tablespoon of oil, swirling it to coat the bottom evenly. Allow the oil to heat until it shimmers.

Add half of the cabbage mixture to the skillet, pressing it gently into a circular shape about 1 inch thick. Cook for 4-5 minutes, allowing the underside to turn golden brown and crispy.

Carefully flip the pancake using a large spatula and cook for an additional 4-5 minutes until the other side is similarly golden and crispy.

Once the first pancake is done, transfer it to a plate and repeat the cooking process with the remaining batter.

Transfer the finished pancakes to a cutting board and slice them into wedges. Serve immediately while hot, with your choice of toppings.