Finely shred 2 cups of cabbage using a grater or food processor.

In a mixing bowl, combine the shredded cabbage, 1 cup flour, 1/2 cup water, 2 eggs, 1/4 cup chopped green onions, 1 teaspoon salt, and 1/2 teaspoon pepper. Stir until a thick batter forms.

Heat a non-stick skillet over medium heat and drizzle with vegetable oil.

Pour a ladleful of batter into the skillet, spreading into a round shape. Cook for 3–4 minutes until the bottom is golden brown.

Carefully flip the pancake and cook for another 3–4 minutes until golden and crispy.

Repeat with remaining batter, adding more oil as needed. Keep cooked pancakes warm in a low oven during cooking.

Serve the pancakes hot with your favorite dipping sauce or toppings.