I simply call these oat pancakes only because I couldn’t find a better name – they are really a cross between okonomiyaki, traditional South Indian dosa and vegetable pancakes you get on street corners in Korea.
2 cups of toasted oats powdered
1 cup split mung bean flour
100g onion finely chopped
300g cabbage finely chopped
2 green chillies or to taste, finely chopped