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.
FAQ
Q: Is this giant pancake recipe keto-friendly
A: Absolutely! This Instant Pot pancake is designed to be low-carb and keto-friendly, with only 5.8g of net carbs per serving. It uses almond flour and flaxseed meal instead of traditional flour to fit perfectly into a ketogenic diet.
Q: Can I use frozen blueberries in this recipe
A: Yes, you can use either fresh or frozen blueberries for this Instant Pot pancake. If using frozen blueberries, there’s no need to thaw them first. Simply fold them directly into the batter as instructed for a delicious result.
Q: How do I know when the Instant Pot pancake is fully cooked
A: The best way to check if your blueberry ricotta pancake is done is with the toothpick test. Carefully insert a toothpick into the center of the pancake after the cooking cycle. If it comes out clean, it’s ready. If there’s wet batter, cook it on low pressure for another 5 minutes.
Q: What can I use if I don’t have a 7-inch pan for my Instant Pot
A: Any oven-safe dish that fits on the trivet inside your Instant Pot will work. You can use a 6-inch round pan, a small bundt pan, or even individual ramekins to make smaller pancake portions. Just ensure there is a little space around the dish for steam to circulate.
