Pecan Pancakes

Ingredients:
4 large eggs
1 cup pecans
1/3 cup water
1/4 teaspoon baking soda
1 tablespoon heavy cream
One package of artificial sweetener or to taste
Pinch of double action baking powder
1/2 teaspoon cinnamon (or to taste)

Directions:
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.

Nutrition information per two pancakes:
Carbohydrates: 1.91g
Protein: 9.42g