(Total Time: 15 MIN| Serves: 4)
1 cup pumpkin puree
3 large eggs
2 tbsp. swerve
¾ cup almond flour
4 tbsp. almond milk, unsweetened
1 tsp pumpkin pie seasoning
¼ tsp salt
2 tsp baking powder
In a large mixing bowl, combine eggs, swerve, pumpkin pie seasoning, and almond milk. With a whisking attachment on, beat well on high speed. Gradually add flour, salt, baking powder, and pumpkin pie seasoning. Continue to mix for another 2 minutes.
Finally, add the pumpkin puree and mix well again.
Plug in your instant pot and press the ‘Saute’ button. Grease the stainless steel insert with some oil and heat up. Add about ¼ cup of the batter and cook for 3 minutes.
When done, gently remove from your instant pot and top with some blueberries, raspberries, or almonds.
Per Serving (Calories 143 | Total Fats 10g | Net Carbs: 5.7g | Protein 6.9g |Fiber: 2.7g)