Made the OP's original recipe again yesterday, subbing out the 1 Tbs of Carbquik for 1 Tbs of Bob's Low Carb Baking Mix. Good, but a few notes: the recipe is improved with a pinch of salt. Also, this recipe doesn't make "bubbles" like normal pancakes do when they're cooking (this is the visual clue for when to flip them). I wonder if adding a little baking powder or baking soda would make them bubble up? This might make adding sodium unnecessary. These cakes are much thicker than cream cheese pancakes (which turn out as thin as crepes), and leavening might make them fluffier, too.