1Add oat flour (or ground oats), ground flax seeds, garlic powder, onion powder, baking powder and salt to a large mixing bowl.

2Whisk to distribute and add milk and water.

3Mix to combine using a spoon to make the batter.

4Cut cabbage into thin short strips. Peel and grate the carrot using a coarse grater. Add cut cabbage and grated carrot to the batter.

5Mix well. Use your hands (wear a food-grade glove) to crush the cabbage - it'll make it easier to form the pancakes later. Alternatively, set aside to soak for 10 minutes.

6Preheat a frying pan, preferably cast iron. Set heat to medium (induction #5). Brush or spray with oil and scoop the batter into the pan forming as many pancakes as it will fit. Cover the pan with a lid. Cook the pancakes for 2 minutes.

7Flip them over and cook, uncovered, for another 2 minutes. Repeat with the rest of the batter.

8Add pancakes to plates.

9Top with yogurt.

Protein Boost: Add 30 g (~ 2 tbsp) almond or rice protein powder to the yogurt and mix until incorporated.

10 Sprinkle with freshly ground black pepper.