Coconut Cherry Pancakes
(Total Time: 20 MIN| Serves: 3)
1 cup almond flour
1 tsp baking powder
½ cup cream cheese, softened
3 large eggs, beaten
2 tbsp coconut milk
1 tbsp coconut butter, melted
1 tsp powdered stevia
1 tsp cherry extract
¼ tsp nutmeg, ground
- In a large mixing bowl, combine coconut flour, baking powder, stevia, and nutmeg. Stir well using a kitchen spatula. Now, add eggs, cream cheese, coconut milk, nutmeg and cherry extract. With a whisking attachment on, beat until smooth and creamy.
- Plug in your instant pot and grease the stainless steel insert with coconut butter. Pour about 1/3 of the mixture and securely lock the lid. Adjust the steam release handle and press the “Manual” button. Set the timer for 5 minutes and cook on “High” pressure.
- When you hear the cooker’s end signal, perform a quick release of the pressure by moving the valve to the “Venting” position. Open the pot and repeat the process with the remaining batter.
- Top with some plain yogurt and sprinkle with some shredded coconut
- Serve immediately.
Per Serving(Calories 350 | Total Fats 31.3g | Net Carbs: 4.2g | Protein 12.1g |Fiber: 3g)