Another trick for fluffy pancakes is to separate the eggs, beat the whites til stiff, then fold them in gently as the last step, when everything else has been mixed (put the yolks in when you'd normally put in whole eggs). This works for any pancake recipe, but low-carb/gluten-free cakes can always use a little help in the fluffiness department, since gluten strands are what helps the batter "climb"