In a large mixing bowl, add the shredded cabbage, all-purpose flour, eggs, chopped scallions, garlic powder, salt, and black pepper. Stir gently until combined.

Heat a non-stick skillet over medium heat and pour in enough vegetable oil to coat the bottom—about ¼ inch deep. Allow the oil to heat for 2-3 minutes.

Pour about ¼ cup of the cabbage batter into the skillet, shaping it into a round pancake. Fry each side for 3-4 minutes until golden brown and crisp.

Use a slotted spatula to remove pancakes from the skillet and place on paper towels to absorb excess oil.