Click to see a close-up

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

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

* 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.

Per Pancake: 179 Calories; 10g Fat; 18g Protein; 3g Carbohydrate; 0g Dietary Fiber; 3g Net Carbs

This recipe was posted at Low Carb Friends but originally came from Jenny's Blood Sugar 101 website. I've tweaked the recipe a bit because the batter came out much too thin as the recipe was written. I've omitted most of the liquid that her recipe called for plus I've added a pinch of salt. The salt makes a big difference in the flavor. The sweetness from the Da Vinci syrup wasn't needed because the whey protein powder is already sweet. I really enjoyed eating these pancakes and I like the fact that they don't require a lot of expensive specialty ingredients other than the whey protein powder. Click the photo to see a close-up.

UPDATE: After some experimenting, I've determined that 1/2 teaspoon of baking powder is enough to make a fluffy pancake. I've also decided that 2 teaspoons of water is just right as well. If you want a flatter, thinner, more crepe-like pancake, you can omit the baking powder completely. I've also decided that this is my new favorite low carb pancake and I've been having them frequently. I make a double batch and they make a filling meal for me. I've changed my star rating from 3 stars to 5 stars because they're so amazingly good.

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