Recipe found here
2 Egg whites
3 Pkts Splenda
1/8 Teaspoon almond or vanilla extract
¼ Cup ground oatmeal flour
1 - 2 Tablespoons water
Whip egg whites until very soft peaks form. Add Splenda, almond extract, nutmeg, oatmeal flour and just enough water to make a thick "batter" consistency. Stir till well blended. Cook on a hot non-stick griddle or skillet as you would any pancakes.
Servings: 1, containing 2 oz Protein A and ½ cup Carb B