Pancakes:
1 cup soy flour
1/4 cup wheat flour
4 tsp baking powder
2 tbsp. low carb sweetener
1/4 teaspoon salt
3 eggs
1 1/2 cup half and half
3 tablespoons canola oil
1/2 teaspoon vanilla extract

Syrup:
1 cup blackberries
1 - 2 tsp. butter
1/4 cup low carb syrup

12 sausage links

Pancake Preparation: (approximately 2.5 net carbs per pancake)
Beat oil, eggs, vanilla extract and half and half in a large bowl with a wire whip. Sift in dry ingredients and beat batter until smooth. Don't worry about over-mixing. Preheat large frying pan over medium-medium high heat. Spray pan liberally with canola cooking spray. Spoon a generous tablespoon of batter into pan making sure pancakes don't touch. Flip pancake when bubbles start to form on top. Cook about 2 minutes each side.

Syrup Preparation:
Heat blackberries and butter over low heat. Mash berries with back of spoon. Add low-carb syrup and warm. Serve over pancakes or low carb French toast.

Yields 6 servings (3 pancakes each) with syrup and two links of sausage - approximately 9.5 net carbs per serving