Substantial, high in protein pancakes.  Great alongside sausage and scrambled eggs for breakfast, or topped with Crème Fraiche and fresh strawberries or blueberries or make a sauce out of the fruit.  I actually like these cold with my healthybutter and peanut butter.

4 eggs
1 cup sour cream (250 mL)
1 cup water (250 mL)
1/2  cup half-and-half cream, OR  (125 mL)
  heavy cream
Liquid sweetener (stevia or sucralose) to equal 1/4 cup sugar (60 mL)
1 tsp vanilla extract (5 mL)
21/cups Gluten-Free Bake Mix 1, (560 mL)
  page___ (use almond flour in the bake mix – optimal for this recipe)
1 tsp baking powder (5 mL)
1/2 tsp baking soda (2 mL)
1/4  tsp salt (1 mL)
1 tbsp olive oil (15 mL)

In food processor, process eggs.  Add sour cream, water, half-and-half cream, OR heavy cream, liquid sweetener and vanilla extract; process.  In medium bowl, combine Gluten-Free Bake Mix 1, page___, baking powder, baking soda and salt.  Process, scraping down sides occasionally, until smooth.

Pour by 1/4 cupfuls (60 mL) or 3 tablespoonfuls (45 mL) onto very lightly greased (use a pastry brush in the olive oil) nonstick pan over medium heat.  Cook until bubbles form and pancake sets.  Flip and cook other side on a lower heat and flip again and again if necessary to make sure the inside is cooked. Time the procedure, if desired, to get it down to a fine art. Repeat with remaining pancake batter, only greasing pan as required. 

Helpful Hint:  If desired, add fresh blueberries to the batter. 

Yield:  20 to 27 pancakes

4 or 3 tbsp per pancake
120.3/89.1 calories
4.0/2.9 g protein
9.6/7.1 g fat
3.8/2.8 g net carbs

For other great Low-Carb, Gluten-Free recipes by the team & me:
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