Low Carb Pancake

• servings: 1 large pancake
• active time: 5 mins
• total time: 15 mins

Ingredients

2 1/2 tablespoons vanilla whey protein powder *

1/2 teaspoon baking powder (see update below)

Pinch salt

1 egg

1 teaspoon oil

2 teaspoons water, optional (see update below) **

Oil or cooking spray, for the pan

* The carb counts for this recipe are based on whey protein powder that has 3 carbs per scoop (1/3 cup).

** Jenny's original recipe called for 2 tablespoons of water plus another tablespoon of Da Vinci syrup. The batter came out much too thin with all that liquid. As an experiment, I made one pancake using just 1 tablespoon of water and then a second pancake with no water at all. Although the one without water was more sturdy and easier to flip over, I think I liked the consistency of the pancake with the added water. The problem is that you can't use the thinner batter to make multiple smaller pancakes because it will spread too thinly in the pan, will end up more like a crepe and will be very difficult to flip over. I think that next time I might try adding just a teaspoon or two of water as a compromise.

Directions

Whisk all of the ingredients, except for the water and cooking spray, in a small bowl until smooth.

Add up to 1 tablespoon of water if you'd like a thinner batter.

Meanwhile, lightly grease a small nonstick skillet with oil or cooking spray and heat on medium.

Pour in the batter and tilt the pan to spread the batter evenly over the bottom of the skillet. When bubbles appear all over the pancake and the batter on top looks like it's starting to set up carefully work a spatula around the edges and then under the pancake to flip it over. C

ook until the second side is lightly browned. Don't let it get too dark or it will taste a little bitter.

Serve with butter and low carb syrup, if desired (not included in the counts).