I've been working on a super-low-carb pancake receipe for some time. It's been really frustrating, as getting something that's "not a crepe" is really hard. Crepes are easy, but something fluffy with some bulk is not. This is the best attempt so far. (Ironically, the 3-4 pancakes I made from this batch after I turned the camera off were even fluffier. I'm wondering if I just need to let the batter sit for 5-10 minutes for optimal results.)

ANYWAY...as I state in the video, I really think that the key is the egg white protein powder. For whatever reason, it seems to give enough structural integrity for it to stay together.