Low carb pancakes

2 eggs or equivalent
3 TBSP ground flax meal
.5 tsp cinnamon (optional)
2 TBSP water (omit if using liquid sweetener or high water fruit in mix)
.5 tsp stevia plus or other sweetener
1 TBSP vanilla whey protein (optional)
cinnamon (optional)
1 cup fruit, shredded or mashed

The recipe is for one serving usually 5 - 6 pancakes.
Preheat frying pan or griddle. Coat with nonstick spray when cooking the pancakes.
In a bowl, mix the dry ingredients: flax meal, stevia plus, cinnamon (if used), whey protein (if used). Add eggs or substitute and mix. Add water unless using high water fruit like blueberries. If using shredded apples, for example, you can add water. If using mashed blueberries, don't add water. Mix all ingredients. Let sit for a few minutes.
When ready to cook the pancakes, scoop in an ice cream scooper or 1/4-1/2 cup and cook until you can turn them over without them breaking...it may take some practice. Cook for a couple of minutes longer and remove from heat.