Whisk flour, baking powder, cottage cheese, egg and stock together until smooth.  

Add carrot and cabbage to the batter, season with salt and pepper and mix well to combine. 

Heat oil in a large non-stick frypan over medium heat. Form mixture into a large pancake and cook for 3 minutes, or until golden on the bottom, flip and cook for a further 2-3 minutes until golden and cooked through. 

Transfer pancake to serving plate, drizzle over mayonnaise and barbecue sauce and scatter over spring onion to serve.