Who said you have to give up fluffy pancakes on a keto diet? And who knew your Instant Pot was the secret weapon for making them perfectly? This recipe is a game-changer for busy mornings when you’re craving a warm, comforting breakfast without the carbs. Using coconut flour, we create a light, tender pancake that cooks up in just minutes. Say goodbye to skillet-flipping stress and hello to your new favorite low-carb breakfast treat!
Ingredients
• 4 tbsp (32g) coconut flour
• 4 tbsp (60g) sour cream
• ¼ cup (57g) butter, softened
• 5 large eggs
• 2 tsp (8g) baking powder
• 1 tsp sugar-free vanilla extract
• 3 tsp powdered stevia, or to taste
• ½ cup (120ml) water
• Cooking spray for greasing
Instructions
1. Directions
2. In a medium bowl, whisk together the dry : coconut flour, baking powder, and powdered stevia. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the softened butter and sour cream until smooth and creamy. Mix in the vanilla extract and water.
4. Add the eggs one at a time, beating well after each addition until the mixture is light and airy.
5. Gradually add the dry ingredient mixture to the wet , mixing on low speed until just combined. Do not overmix. Let the batter rest for 5 minutes to allow the coconut flour to absorb the liquid; it will thicken considerably.
6. Lightly grease the stainless steel insert of your Instant Pot with cooking spray.
7. Pour about 2-3 tablespoons of batter into the center of the pot to form a single pancake.
8. Secure the lid and set the steam release handle to the ‘Sealing’ position. Select the ‘Manual’ or ‘Pressure Cook’ button and set the timer for 2 minutes on high pressure.
9. When the cooking cycle is complete, perform a quick release by carefully turning the steam release handle to the ‘Venting’ position.
10. Once the float valve drops, open the lid and carefully remove the pancake with a spatula. Repeat the process with the remaining batter, greasing the pot between each pancake.
11. Serve warm, topped with fresh berries, keto-friendly syrup, or a dollop of butter.
Nutritional Information
• (Per Serving) Calories: 272 | Total Fats: 21g | Net Carbs: 6.1g | Protein: 9.4g | Fiber: 6.1g
Pro Tips
• Let the batter rest for at least 5 minutes. This step is crucial as it allows the coconut flour to fully absorb the moisture, resulting in a much better texture.
• For a richer, creamier flavor, you can substitute the water with an equal amount of unsweetened almond milk or heavy cream.
• Cook one pancake at a time. Overlapping the batter will cause the pancakes to stick together and cook unevenly in the pressure cooker.
• Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or a toaster oven for a quick breakfast.
FAQ
Q: Why does the pancake batter need to rest
A: Letting the batter rest for at least 5 minutes is a crucial step. It allows the highly absorbent coconut flour to soak up the liquid, which thickens the batter and results in a much better, fluffier texture.
Q: Can I cook more than one pancake at a time in the Instant Pot
A: No, it is recommended to cook only one pancake at a time. Overlapping the batter will cause the pancakes to stick together and cook unevenly in the pressure cooker.
Q: Can I use something other than water in this recipe
A: Yes, for a richer and creamier flavor, you can substitute the water with an equal amount of unsweetened almond milk or heavy cream.
Q: How do I store leftover keto pancakes
A: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. You can reheat them gently in the microwave or a toaster oven.
