In a small bowl, combine the ingredients for the yogurt sauce. Set aside.
Use a large mixing bowl to combine the cabbage, onion, coconut flour, curry powder, salt, and pepper.
Whisk the eggs in a separate bowl and pour over the cabbage. Stir to combine and thoroughly coat the cabbage.
Warm half the coconut oil (2 tablespoons) in a skillet over medium heat and prepare to fry. Scoop a large spoonful of the batter and place in the hot oil. Cook the first side for 4 minutes, until golden brown on the bottom. Flip and continue cooking for 3 more minutes. The cabbage should be soft and eggs cooked. Reapply oil as needed.
Serve warm with yogurt sauce.
Macros per pancake: 9 g fat, 3.4 g carb, 2 g net carb, 4.2 g protein Macros for yogurt sauce (full recipe): 5 g fat, 1.5 g carb, 1.5 g net carb, 3.5 g protein