Wash hands with warm, soapy water for 20 seconds.
Wash and prepare vegetables. Set aside.
Whisk eggs. Add flour and mix until it resembles a loose batter. If the batter is thick and does not easily run off a spoon, add ¼ cup of water.
Add the vegetables and mix together until vegetables are coated. Add cheese, if using.
In a medium skillet, heat oil on medium heat. Reduce to medium-low.
Once skillet is hot, add ½ cup of cabbage mixture in a mound. Cover skillet and cook for 3-5 minutes, until bottom begins to brown.
Carefully flip and cook for another 3-5 minutes until both sides are brown and center is cooked through.
Repeat with remaining mixture to make 4-6 pancakes.
Top with yogurt sauce.