Preheat oven to 425 °F (220 °C). Place 2 tbsp butter into an 8 inch cast iron skillet and place in preheating oven to melt the butter. Remove skillet once the butter melt swirl around skillet to coat in butter.
Add all remaining ingredients to a blender or processor and blend until smooth and combined.
Pour batter into buttered skillet and bake for 12 to 14 minutes until puffed up and starting to brown *keep the oven door closed during baking so the pancake can puff up.
Remove from oven (pancake will deflate a bit & that is normal), slice into four sections and serve.
Can add a pat of butter, a sprinkle of low carb confectioners sweetener and a drizzle of low carb maple syrup.
*all nutritional data are estimates based on the products I used*Yeild: 4 slices, Serving Size: 2 slices (half of entire recipe), Amounts per serving- Net Carbs per 2 slice serving: 5g.