**ATTN: This recipe uses a small amount of white flour**

My personal thanks to those who helped out in the 'General Low Carb forum'

Ingredients:

2 cups water. = 0 Carb
1 cup Light Cream 6% M.F = (0.7g/Tbsp) 33.6 g Carbs
2 Eggs = 0 Carbs
1 Cup Vital Wheat Gluten Flour = 24 g Carbs
1/2 Cup Unflavored Whey Protien = 3 g Carbs
1/2 Cup White Flour = (24 grams per 1/4 cup) 48 g Carbs
1 tsp baking powder = 1.3 g Carbs
1 tsp baking soda = 0 Carbs
1 tsp Splenda = .5 g Carbs
1/2 tsp Salt = 0 g Carbs
2 Tbsp Olive Oil = 0 Carbs

Using a electric hand mixer, blend the water, cream and eggs together.

Add the baking powder, baking soda, splenda, salt, and oil next and blend again until well mixed.

In this order add the following ingredients..**If you add the white flour first, you get lots of clumps that take a long time to break up....** I'm not really sure why.....

First: Add the unflavored whey protein and blend till well mixed.

Second: Add the Vital Wheat Gluten Flour, blend again til mixed.

Last: Add the white flour and mix again, until mixture is smooth.

Total Carbs per recipe: 110.4 g Carbs
Makes: 30 pancakes (medium sized)
about: 3.68 g/pancake.

Fry in a non-stick pan with a little olive oil. Every 5 or 6 pancakes, add a little more oil (1 tsp or so) to the pan.

Seems to cook the best over medium heat.

Thats it.....enjoy...I know my son sure love 'em....

John