I normally cut this recipe in half since it makes too much for our family.
1 1/2 cups whole wheat flour
2 1/4 tsp baking powder
1 tsp salt
2 1/3 TBSP Splenda
Add two eggs and 1 1/2 cups milk
Beat one minute with a hand mixer (or wisk)
Add 2 1/4 TBSP vegetable or olive oil (or less) and stir
Heat a nonstick griddle until a drop of water sizzles. Cook the pancake until the bubbles in the middle pop and then turn over to briefly cook on the other side. If the pancake is too thick, add a little more milk.
Serve with sugarfree maple syrup or sugarfree jelly.