Perfect lc pancakes

1 cup almond flour (3 ounces) 1/4 teaspoon baking powder Generous dash salt 3 eggs 1/2 teaspoon vanilla 1 teaspoon granular Splenda 2 tablespoons water, as needed * Mix all of the ingredients, except the water, in a medium bowl with a fork. Add enough water until you have a pancake batter consistency. Heat some oil in a nonstick skillet over medium heat until a splash of water thown into the pan sizzles. Ladle about 1/4 cup batter per pancake into the skillet and cook on both sides until golden brown. Flip them when the tops look lumpy from air bubbles.

Makes 4 pancakes * I used 2 tablespoons of water in mine. Leslie suggested that either cream or water could be used. The counts are based on using water. Per Pancake: 179 Calories; 14g Fat; 9g Protein; 5g Carbohydrate; 2.5g Dietary Fiber; 2.5g Net Carbs