(Total Time: 40 MIN| Serves: 4)
4 tbsp. coconut flour
4 tbsp. sour cream
¼ cup butter, softened
2 tsp baking powder
1 tsp vanilla extract, sugar-free
3 tsp powdered stevia
½ cup water
Combine all ingredients in a medium-sized bowl. Mix well and set aside.
In a large mixing bowl, combine sour cream with butter, vanilla extract, and water. Wisk well on high for 2 minutes. Now, add eggs, one at a time, beating constantly. Finally, add dry ingredients and continue to beat for 3 more minutes.
Plug in your instant pot and grease the stainless steel insert with some cooking spray. Add about 2-3 tablespoons of the mixture to the pot and lock the lid. Adjust the steam release handle and press “Manual” button. Set the timer for 2 minutes and cook on high pressure.
When done, perform a quick release by turning the valve to the venting position. Open the lid and remove the pancake. Repeat the process with the remaining batter.
Top the pancakes with some fresh fruit and enjoy!
Per Serving (Calories 272 | Total Fats 21g | Net Carbs: 6.1g | Protein 9.4g |Fiber: 6.1g)