Butter Pancakes

(Total Time: 15 MIN| Serves: 6)


2 cups cream cheese

2 cups almond flour

6 large eggs

¼ tsp salt

2 tbsp. butter

¼ tsp ground ginger

½ tsp cinnamon powder


In a large mixing bowl, combine cream cheese, eggs, and one tablespoon of butter. With a paddle attachment on, beat well on high speed until light and creamy. Slowly add flour beating constantly. Finally, add salt, ginger, and cinnamon. Continue to beat until fully incorporated.
Plug in your instant pot and press the ‘Saute’ button. Grease the stainless steel insert with the remaining butter and heat up.
Pour in about ½ cup of the batter and cook for 2-3 minutes or until golden color. Repeat the process with the remaining batter.
Serve warm.

Per Serving (Calories 432 | Total Fats 40.2g | Net Carbs: 3.5g | Protein 14.2g |Fiber: 1g)