12 cup almond flour
3 tablespoons vital wheat gluten
3 eggs, beaten
13 cup seltzer water
2 tablespoons cream or 2 tablespoons half-and-half
1 teaspoon Splenda sugar substitute
12 teaspoon baking powder
Preheat and grease pancake griddle, medium heat. In a medium bowl, mix together wheat gluten, almond flour, baking powder and Splenda. Add the eggs, cream and seltzer and mix lightly until blended. Pour about 1/4 cup batter for each pancake onto prepared griddle, will make 6 pancakes. Flip over when golden brown on the underside and bubbles appear on the top. Cook for about another 2 minutes, or until golden brown on the underside. Serve with your favorite accompaniments- butter, sugar free pancake syrup, as usual.