Keto Sheet Pan Pancakes Test 1

Total Time: 25 min = 10 min (prep), 15 min (cook)
Yields: 12 slices
Difficulty: Easy
Macros (pancake base only): 74 cal, 0. 1 g net carb, 3. 7 g fat, 7 g protein

Original Instagram link: https://www.instagram.com/p/BegBc33lXnI/

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Milk (8 oz)

• 72 g heavy cream
• 168 g water

Wet Ingredients

• 240 g (8 oz) milk, see above
• 100 g (4 oz, 2 large) eggs
• 60 g (2 oz) butter, melted
• 5 g (1 tsp) vanilla

Dry Ingredients

• 120 g (4.125 oz) keto flour 
• 48 g (4 Tbsp) sweetener
• 10 g (2 tsp) baking powder
• 5 g (1 tsp) salt

Toppings

• 3-4 oz cream cheese
• fresh strawberries

Directions

1. Combine wet ingredients.
2. Combine dry ingredients.
3. Using a whisk, gently mix dry into wet, until there are no more dry spots.
4. Preheat oven to 325 F / 160 C.
5. Pour batter onto 9x13” parchment-lined rimmed baking sheet.
6. Scatter cream cheese and strawberries.
7. Bake for 20-25 min or until golden or a toothpick comes out clean.
8. Cool for 5 min. Cut into squares and serve immediately. Garnish with more strawberries, powdered sweetener, and sugarfree syrup (I used @choczero Caramel Honest Syrup).

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Notes:
I cut the flour ratio in half in comparison to standard regular flour recipes, and it came out much better and batter-like. Next time I’ll try this same formula on the griddle to make traditional pancake shapes, and also in a waffle maker to try waffles.