The Best Low Carb Pancakes (So Far)

I have tried at least 10 different low carb pancake recipes in an attempt to come close to a normal pancake. Some recipes, that call for mostly eggs and cream cheese, are more crepe than cake. Others that rely on almond meal and coconut flour are grainy and dry.

With a lot of tweaking and combining of recipes, I have found one worth sharing.

Increments.
4 Eggs at room temperature.
1 1/2 cups half and half
2 teaspoons vanilla extract
1 tablespoon sugar free pancake syrup
1/2 cup coconut Flour
1 tea spoon baking soda
1/4 tea spoon salt.
Cinnamon to taste
Butter or Oil for frying
Bacon

Directions
-Beat eggs with hand mixer till frothy.
-Add the half and half, vanilla, and syrup to the eggs and mix.
-Add in flour, baking soda, cinnomon and salt. Mix well.
      Coconut flour had no gluten, so you can mix the hell out of these.
-Let stand for 5 minutes or longer.
-Cook bacon 
-Heat your pan of choice to medium heat and add butter.
-With a ice cream scoop (or spoon or whatever) scoop out a portion onto the pan and spread. Mixture is really thick and will not flatten, like a Normal Pancake, on its own.
-Low Carb Pancakes will not really bubble like Normal Pancakes, so keep an eye on them and turn after 2 or 3 minutes. (I didn't time myself doing this...)
-Cover pancakes and bacon in sugar free syrup and enjoy.

I give these 4 out of 5 stars. They take like Normal Pancakes but are still a little grainy.