Low Carb Pancakes

• 1 cup soy flour
• 14 cup wheat flour
• 4 teaspoons baking powder
• 2 tablespoons Splenda sugar substitute
• 14 teaspoon salt
• 3 eggs
• 1 12 cups half-and-half
• 3 tablespoons canola oil
• 12 teaspoon vanilla extract

1. Pancake Preparation:(approximately 2.5 net carbs per pancake).
2. Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip.
3. Sift in dry ingredients and beat batter until smooth.
4. Don't worry about over-mixing.
5. Preheat large frying pan over medium-medium high heat.
6. Spray pan liberally with canola cooking spray.
7. Spoon a generous tablespoon of batter into pan making sure pancakes don't touch.
8. Flip pancake when bubbles start to form on top.
9. Cook about 2 minutes each side.

soy flour, flour, baking powder, splenda sugar substitute, salt, eggs, canola oil, vanilla

Taken from www.food.com/recipe/low-carb-pancakes-399833 (may not work)