I'm a pancake-a-holic and have tried everything I can think of to keep them as part of my diet. I do enjoy low-carb pancakes from a mix, but it's just too expensive to buy regularly. So, I developed this recipe, which I like so much, I put my name in the recipe title.
Digwig's LC Pancakes (Makes 4 pancakes, 10.3 grams carb in entire recipe)
2 TB Cream
1 TB Sour Cream (optional, but makes a nicer flavor)
2-3 TB Water (to desired thickness)
3 TB Soy Protein Isolate (not soy flour, not whey protein powder)
3 TB Vital Wheat Gluten (I use Bob's Red Mill brand)
2 Pkg Splenda
3/4 tsp baking powder
Whisk dry ingredients together, set aside. Combine wet ingredients and then gently add to dry ingredients until they are just mixed in. It is okay to have lumps in the batter. It's very important not to over-develop the gluten, because you will have an unpalatable rubbery disc as your end result.
Cook on medium to medium low heat in an oiled frying pan or griddle. It's important to watch the heat on these, and you may need to lower the burner heat as you cook each pancake. They burn more easily than regular pancakes, but they're just as yummy.
I sometimes make a variation w/ 1 TB of Oat flour which improves the texture, but adds 3 g carbohydrate.