These lovely, hearty pancakes taste like wholegrain pancakes.  This is a recipe from Donna Hodach-Price, who inspired me to persist in finding a good low-carb and gluten-free bake mix.  She helped with quite a bit of testing as well.  Thank you, Donna!  This recipe is also in the cookbook, Low-Carbing Among Friends, volume-1.  

3 large eggs
2 tbsp light-tasting olive oil, OR (30 mL)
  butter, melted
1/2  cup Hood® Calorie Countdown  (125 mL)
  Milk, OR Carolyn’s Low-Carb Milk, OR
  a mixture of whipping cream and water (half and half)  
Liquid sweetener (sucralose or stevia) to equal 2 tbsp sugar (30 mL)
1 tsp vanilla extract (5 mL)
1 cup Gluten-Free Bake Mix (250 mL) 
  OR Bake Mix 2 (you can add 1/2 tsp gelatin to wet ingred.- optional)
  OR 1 1/4 cups Keto Bake Mix
2 tsp baking powder (10 mL)
1/4  tsp salt (1 mL)

In food processor, in large bowl with mixer, or in blender combine eggs, olive oil, OR melted butter, Hood® Calorie Countdown Milk, OR Carolyn’s Low-Carb Milk,  OR a mixture of whipping cream and water, liquid sweetener and vanilla extract; process. 

In medium bowl, combine Bake mix of choice, baking powder and salt.  Add dry ingredients to liquid ingredients and process at least one minute.  It will thicken up.

Preheat sparingly greased, large nonstick skillet (you definitely want nonstick!) until cold water droplets "dance" when sprinkled on hot surface.   Using a scant 1/4  cup (60 mL) of batter, drop onto hot skillet, about 3 or 4 at a time, without letting them touch.  The batter should spread out to about a 3-inch (7.6 cm) diameter and as the batter gets thicker upon sitting, help spread it out.

Allow to cook until they begin to significantly 'puff'. Then using a flexible pancake turner, lift one edge of the pancake to check the underside. If it's a nice golden color, the pancake is ready to flip and cook on the other side.
Yield:   10 pancakes
1 large pancake
103.3 calories
4.1 g protein
8.0 g fat
2.9 g carbs