Low Carb Finnish Pancakes – from Wendy Kopera

5 eggs
3/4 cup Splenda
1 cup protein powder (probably could use a lot less)
1 cup heavy cream
1 cup water
1 stick butter
Dash salt

Combine eggs and Splenda, add protein powder, cream, salt and water (I mixed the powder with the liquid first to reduce clumping).  Melt butter in 9x13 baking pan.  Add butter to mixture then pour back into pan. Bake at 375 for 25-30 minutes.

The original recipe used an equal amount of sugar instead of Splenda, and used 2 cups of milk instead of the cream and water.  The powder was flour, and I substituted 1 to 1.  It seemed heavy on the powder to me. If anyone further modifies this and makes it even better please let me know, I'm not the most creative baker.