Prepare the vegetables: Finely chop the cabbage, onion, and spring onion, and grate the carrot.

Mince the garlic.

Make the batter: In a bowl, whisk together 3 eggs, 2 tablespoons of flour, and 3 tablespoons of oat flour. Season with salt and black pepper.

Mix with vegetables: Add the chopped vegetables and garlic to the batter and mix until well-coated.

Cook the pancake: Heat a little olive oil in a frying pan over medium heat.

Add a portion of the cabbage mixture, flatten it into a pancake shape, and cook for 3-5 minutes per side, or until golden and crispy.

Serve: Serve hot and enjoy!