These low carb pancakes are fluffly and delicious! We use these daily for daily breakfast for our Type 1 Diabetic son - they don't cause any spike in his blood sugar! This recipe can be halved but we make a large batch and throw what we won't use in a few days in the freezer and pull out batches as we need them. This recipe calls for erythritol but we usually make it with "Allulose" or a mix of the two. We also use Lilly's chocolate chips as they don't contain any Malitol (like other sugar-free chips we've tried). Lastly - the baking powder provides the important fluffiness - do NOT substitute with baking SODA unless you add an acid (e.g. lemon juice).