Tired of flipping individual pancakes on a busy morning? Imagine a single, giant, cloud-like pancake, bursting with juicy blueberries and enriched with creamy ricotta, all effortlessly ‘baked’ in your Instant Pot. This isn’t just a pancake; it’s a show-stopping, low-carb breakfast centerpiece that’s as easy to make as it is delicious. Get ready to redefine your weekend brunch game!
Ingredients
• 1 cup / 112g Almond Flour
• 3 large Eggs
• ½ cup / 56g Flaxseed Meal
• ¾ cup / 185g Ricotta Cheese
• ¼ cup / 60ml Milk
• ½ tsp Vanilla Extract
• 1 tsp Baking Powder
• ¼ tsp Salt
• ¼ cup / 50g Blueberries, fresh or frozen
• ½ tsp Stevia Powder, or to taste
• 1 cup / 240ml Water, for the Instant Pot
Instructions
1. Directions
2. Prepare the Instant Pot: Pour 1 cup of water into the inner pot of your Instant Pot and place the trivet inside.
3. Mix Wet : In a blender, combine the eggs, ricotta cheese, milk, and vanilla extract. Blend on high until smooth and creamy.
4. Add Dry : To the blender, add the almond flour, flaxseed meal, baking powder, salt, and stevia. Blend on low speed just until the batter is combined. Be careful not to overmix.
5. Fold in Blueberries: Gently fold the blueberries into the batter using a spatula.
6. Prep the Baking Dish: Thoroughly grease a 7-inch round baking dish or cake pan that fits inside your Instant Pot. A springform pan works great for easy removal.
7. Fill the Dish: Pour the prepared pancake batter evenly into the greased dish.
8. Start Cooking: Carefully lower the baking dish onto the trivet inside the Instant Pot. Secure the lid, ensuring the steam release valve is set to ‘Sealing’.
9. Pressure Cook: Select the ‘Pressure Cook’ or ‘Manual’ setting and cook on LOW pressure for 45 minutes. Once the cycle is complete, allow the pressure to release naturally for 10 minutes before performing a quick release for any remaining steam.
10. Serve and Enjoy: Carefully lift the dish out of the Instant Pot. Let it cool for a few minutes before slicing. Serve warm with your favorite low-carb toppings.
Nutritional Information
• Nutrition Information
• Per Serving: Calories 311 | Total Fats 22g | Net Carbs 5.8g | Protein 15.2g | Fiber 5g
Pro Tips
• The pancake is done when a toothpick inserted into the center comes out clean. If it’s still wet, cook for another 5 minutes on low pressure.
• Create a foil sling by folding a long piece of aluminum foil and placing it under your baking dish. The ends act as handles, making it easy to lift the hot dish out.
• For a brighter flavor, add 1 teaspoon of lemon zest to the batter along with the wet . It pairs beautifully with the ricotta and blueberries.
• Do not over-blend the batter once the dry are added. Mix just until combined to keep the pancake light and fluffy.
