Keto and Co Pancake & Waffle Keto Baking Mix-Gluten Free (One Bag)

“Start your day with fresh, hot, fluffy pancakes with only 2.0g net carbs per serving. Keto Pancake & Waffle Mix is simple to make even on the busiest morning so you can welcome breakfast pastries back into your ketogenic lifestyle. Add eggs, oil, and a little liquid, and you’re ready to whip up pancakes for a quick weekday breakfast or a relaxing weekend brunch. Lightly sweetened with Wondrose, a healthy combination of erythritol, fiber, and monk fruit gives this Keto Pancake & Waffle Mix a pure clean sweet without the artificial aftertaste of some sweeteners. Serve these Keto Pancakes or Waffles hot with butter, cream cheese, sugar-free syrup, berries, or toasted slivered almonds, or a squeeze of lemon juice, or fold in sugar free chocolate chips for an indulgent breakfast treat. Ingredients: Almond flour, Coconut Flour, Wondrose Sugar Replacer (Erythritol, Non-GMO Soluble Corn Fiber, Inulin, Monk Fruit, Natural Flavors), Baking Powder, Milk Protein Isolate, Natural Flavors Xanthan Gum, Sunflower Lecithin, Salt, Cinnamon. Keto and Co’s mission is to make healthy, low carb food convenient and delicious. We made Keto Pancake & Waffle Mix so everyone could enjoy fresh, fluffy pancakes with butter and syrup on top.”
Keto, Gluten Free, Non-GMO, Diabetic Friendly, No Sugar Added

Dosage
You’ll need3 large eggs, beaten2 tbsp nut milk (or water)1 tbsp oilInstructionsCombine eggs, nut milk and oil in medium bowl. Add 1/2 cup (53 g) pancakes mix to wet ingredients and stir until smooth. Let sit 30 seconds to thicken. Heat oiled or nonstick skillet over medium-low heat. Stir batter again briefly, then pour 1/4 cup batter onto skillet.When top edges of pancakes are dry and firm, flip carefully and cook until browned on bottomEach batch makes 5 to 6 4-inch pancakes.Each bag makes 5 batches.Serve pancakes immediately or cool and refrigerate. Store mix in a cool, dry place.WafflesFollow instructions 1 & 2 above. Cook in hot waffle iron according to manufacture’s instructions.

Instructions
You’ll Need: 3 large eggs, beaten. 2 tbsp nut milk (or water). 1 tbsp oil. 1. Combine eggs, nut milk and oil in medium bowl. 2. Add 1/2 cup (53 g) pancake mix to wet ingredients and stir until smooth. Let stir 30 seconds to thicken. 3. Heat oiled or nonstick skillet over medium-low heat. Stir batter again briefly, then pour 1/4 cup batter onto skillet. 4. When top edges of pancake are dry and firm, flip carefully and cook until browned on bottom. Each batch makes 5 to 6 4-inch pancakes. Each bag makes 5 batches. Serve pancakes immediately or cool and refrigerate. Waffles: Follow instructions 1 & 2 above. Cook in hot waffle iron according to manufacturer’s instructions. Store mix in a cool, dry place.