Truly Low Carb Pancakes - cooking recipe

Ingredients

1/2 cup almond flour
3 tablespoons vital wheat gluten
3 eggs, beaten
1/3 cup seltzer water
2 tablespoons cream or 2 tablespoons half-and-half
1 teaspoon Splenda sugar substitute
1/2 teaspoon baking powder

Preparation

Preheat and grease pancake griddle, medium heat.
In a medium bowl, mix together wheat gluten, almond flour, baking powder and Splenda.
Add the eggs, cream and seltzer and mix lightly until blended.
Pour about 1/4 cup batter for each pancake onto prepared griddle, will make 6 pancakes.
Flip over when golden brown on the underside and bubbles appear on the top.
Cook for about another 2 minutes, or until golden brown on the underside.
Serve with your favorite accompaniments- butter, sugar free pancake syrup, as usual.