In a large mixing bowl, combine shredded cabbage, grated carrot, and chopped scallions. Toss gently until evenly combined.

In a separate bowl, whisk together eggs, flour, water, salt, pepper, and garlic powder until smooth.

Pour the batter over the vegetable mixture and fold until everything is evenly coated.

Heat a nonstick skillet on medium heat and add oil. Wait until the oil is shimmering.

Add half of the cabbage mixture, pressing it down to form a pancake about 1 inch thick. Cook for 4-5 minutes until golden brown.

Flip the pancake carefully and cook the other side for another 4-5 minutes until equally golden and crunchy.

Remove the pancake, repeat with the remaining mixture, adding more oil as needed.

Slice the cooked pancakes into wedges, add toppings and serve hot.