Giant Pancake
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.
- Contains Dairy
- Contains Eggs
Prepared with
Ingredients
- 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
- Large Bowl
Instructions
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).