Make this delicious giant pancake to share at your next brunch! Your gluten-free friends will be happy to see this is made with almond flour!
TIP: serve this pancake with whipped cream (just beat heavy cream until it thickens, you can use a low carb sweetener if you’d like) and a few raspberries.
This dish contains the following allergens: Milk/Dairy, Eggs
Cooking mode
Step-by-step instruction without your screen going to sleep
1 1/2 tablespoons
unsalted butter, room temperature
140g
almond flour
1 teaspoon
baking powder
6
eggs, beaten
177ml
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
1 1/2 tablespoons
unsalted butter, room temperature
1 1/4 cup
almond flour
1 teaspoon
baking powder
6
eggs, beaten
3/4 cup
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
Utensils
Large Bowl
Step 1
Grease the pot well with the butter.
Step 2
In a large bowl, combine the almond flour, baking powder, eggs, heavy cream, vanilla, low carb sweetener, and salt.
Step 3
Pour the pancake mixture into the pot, assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
Step 4
Select PRESSURE and set to LOW. Set time to 0 minutes. Select START/STOP to begin.
Step 5
After coming to pressure, the unit will show a WATER notification on the screen. Remove the pressure lid and lower the crisping lid. Select BAKE/ROAST and set temperature to 350 degrees for 5 minutes.
Step 6
Let the pancake cool slightly before slicing and serving- simply flip the cooking pot over onto a cooling rack (the pancake should slide right out).
1 1/2 tablespoons
unsalted butter, room temperature
140g
almond flour
1 teaspoon
baking powder
6
eggs, beaten
177ml
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
1 1/2 tablespoons
unsalted butter, room temperature
1 1/4 cup
almond flour
1 teaspoon
baking powder
6
eggs, beaten
3/4 cup
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
Step 2 of 6
In a large bowl, combine the almond flour, baking powder, eggs, heavy cream, vanilla, low carb sweetener, and salt.
1 1/2 tablespoons
unsalted butter, room temperature
140g
almond flour
1 teaspoon
baking powder
6
eggs, beaten
177ml
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
1 1/2 tablespoons
unsalted butter, room temperature
1 1/4 cup
almond flour
1 teaspoon
baking powder
6
eggs, beaten
3/4 cup
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
Step 3 of 6
Pour the pancake mixture into the pot, assemble the pressure lid, making sure the pressure release valve is in the SEAL position.
1 1/2 tablespoons
unsalted butter, room temperature
140g
almond flour
1 teaspoon
baking powder
6
eggs, beaten
177ml
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
1 1/2 tablespoons
unsalted butter, room temperature
1 1/4 cup
almond flour
1 teaspoon
baking powder
6
eggs, beaten
3/4 cup
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
Step 4 of 6
Select PRESSURE and set to LOW. Set time to 0 minutes. Select START/STOP to begin.
1 1/2 tablespoons
unsalted butter, room temperature
140g
almond flour
1 teaspoon
baking powder
6
eggs, beaten
177ml
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
1 1/2 tablespoons
unsalted butter, room temperature
1 1/4 cup
almond flour
1 teaspoon
baking powder
6
eggs, beaten
3/4 cup
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
Step 5 of 6
After coming to pressure, the unit will show a WATER notification on the screen. Remove the pressure lid and lower the crisping lid. Select BAKE/ROAST and set temperature to 350 degrees for 5 minutes.
1 1/2 tablespoons
unsalted butter, room temperature
140g
almond flour
1 teaspoon
baking powder
6
eggs, beaten
177ml
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
1 1/2 tablespoons
unsalted butter, room temperature
1 1/4 cup
almond flour
1 teaspoon
baking powder
6
eggs, beaten
3/4 cup
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
Step 6 of 6
Let the pancake cool slightly before slicing and serving- simply flip the cooking pot over onto a cooling rack (the pancake should slide right out).
1 1/2 tablespoons
unsalted butter, room temperature
140g
almond flour
1 teaspoon
baking powder
6
eggs, beaten
177ml
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
Pinch salt
1 1/2 tablespoons
unsalted butter, room temperature
1 1/4 cup
almond flour
1 teaspoon
baking powder
6
eggs, beaten
3/4 cup
heavy (whipping) cream
1 1/2 teaspoons
vanilla extract
1 tablespoons
stevia or preferred low carb sweetener (optional but recommended)
