After trying this recipe a few times to perfect it...what I mean by that is finding out that all the ingredient should be the same temperature, beat eggs well before adding to the dry ingredients,etc, I now use this quite often on my low carb diet. You can add spices and whatever you like to it( I added cinnamon a few times and it tasted sort of like a breakfast muffin), a few people have said they added a cup of unsweetened cocoa powder and made a brownie out of it...I have yet to try that :o). I really like this because I miss bread on the atkins diet.
Preheat oven to 350 F. Prepare pan (a 10X15 pan with sides works best) with oiled parchment paper or a silicone mat.
Mix dry ingredients well with a fork or whisk.
Mix wet ingredients well with fork or whisk.
Add wet to dry, and combine well(making sure there aren't obvious strings of egg white hanging out in the batter).
Let batter set for 2 to 3 minutes to thicken up a bit(leave it too long and it gets past the point where it's easy to spread.).
Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner).
Bake for about 15- 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is.
Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula.
Each of 12 servings has less than a gram of effective carbohydrate (.7 grams to be exact) plus 5 grams fiber, 6 grams protein, and 185 calories.