JENNY'S BETTER THAN BOXED LOW CARB PANCAKES

  2 1/2 tablespoons  vanilla whey protein powder
      (I use 0 carb MIO Vegetable Protein Powder)
  1/2 teaspoon  baking powder
  1  Pinch  salt
  1  egg
  1  teaspoon  oil
  2  teaspoons  (I changed to) 2 tsp of SF Maple Syrup
  1 tsp water just before cooking

  Oil or cooking spray -- for the pan

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. Cook 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).

Makes 1 large pancake

I don't use a skillet.  I preheat my waffle maker and just before pouring the batter on the waffle maker I spray both sides with a light dusting of the cooking spray.  The batter has to be thin enough to pour but not run over the sides, pouring directly in the middle then close the top.  As long as your baking powder is not expired (LOL) the pancake is now the lightest fluffiest waffle! 

I had this for dinner tonight along with my crispy bacon and a couple fried eggs.  A really great low carb breakfast and so very filling.