Breakfast

Giant Pancake

  • Prep 5 mins
  • Total 20 mins
  • Easy
  • Serves 6

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.

Allergies

  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

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
  • 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 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).