Four large eggs or egg substitute equivalent to four eggs
1 cup pecans
1/3 cup water
1/4 teaspoon baking soda
1 tablepsoon heavy cream
One package sugar substitute or to taste
Pinch of double action baking powder
1/2 teaspoon cinnamon (or to taste)


Break eggs into blender and pulse until foamy. Add pecans and pulse for 60-90 seconds. Add baking soda to water and stir then pour into blender and pulse again. Mixture will bubble. Add remaining ingredients and blend.

Pour onto hot griddle and turn after bubbles form on top of pancake. Serve with cream cheese or sugar free syrup.

Recipe makes eight large pancakes.

Nutrition Facts per two pancakes (with whole eggs):
Calories: 142.6
Total Fat: 13.2g
Protein: 9.42g
Total Carbohydrate: 1.91g
Fiber: 1g