Craving fluffy, warm pancakes but sticking to your keto lifestyle? You’re in the right place! Forget the skillet—these delightful strawberry-spiced pancakes come together in minutes right in your Instant Pot. It’s the ultimate low-carb breakfast hack for busy mornings, delivering incredible flavor without the fuss. Let’s get cooking!
Ingredients
• (Total Time: 15 MIN | Serves: 4)
• ¼ cup / 28g almond flour
• 3 tbsp / 21g coconut flour
• 3 tsp / 12g baking powder
• 4 large eggs
• 3 tbsp / 42g butter, melted
• 2 tbsp / 30ml heavy cream
• 2 tsp / 10ml strawberry extract
• ½ tsp / 1g cinnamon powder
• ¼ tsp / 0.5g ground nutmeg
• ¼ tsp / 1.5g salt
Instructions
1. Directions
2. In a large mixing bowl, whisk together the dry : almond flour, coconut flour, baking powder, cinnamon, nutmeg, and salt.
3. In a separate, smaller bowl, beat the eggs, then mix in the melted butter, heavy cream, and strawberry extract.
4. Pour the wet into the dry . Using an electric mixer or a whisk, beat until a smooth, lump-free batter forms.
5. Set your Instant Pot to the ‘Sauté’ function on high. Add a small amount of butter or oil to the inner pot and let it heat up.
6. Pour about ¼ cup of batter into the center of the pot. Cook for 2-3 minutes, or until bubbles appear on the surface and the edges are set.
7. Carefully flip the pancake and cook for another 1-2 minutes until golden brown. Remove from the pot and repeat with the remaining batter.
8. Serve immediately with sugar-free whipped cream, fresh raspberries, or chopped almonds.
Nutritional Information
• (Per Serving) Calories: 224 | Total Fat: 17.8g | Net Carbs: 5.4g | Protein: 7.7g | Fiber: 4.8g
Pro Tips
• Let the batter rest for 5 minutes before cooking. This allows the coconut flour to absorb the liquid, resulting in a thicker batter and fluffier pancakes.
• If your pancakes are browning too quickly, toggle the ‘Sauté’ setting to a lower temperature to prevent burning while ensuring they cook through.
• For easy flipping, use a thin, flexible silicone spatula. The high sides of the Instant Pot liner can make flipping with a rigid spatula tricky.
FAQ
Q: Why make keto pancakes in an Instant Pot instead of a skillet
A: Using the Instant Pot’s ‘Sauté’ function provides consistent, even heat in a contained space, which can prevent burning and reduce splatter. It’s a fantastic, no-fuss method for quick breakfasts.
Q: Can I substitute the almond or coconut flour
A: We don’t recommend it. This recipe is specifically balanced for the unique properties of both almond and coconut flour. Substituting them would significantly alter the batter’s consistency and the final texture of the pancakes.
Q: How do I prevent my pancakes from sticking or burning
A: Ensure the inner pot is well-greased with butter or oil before adding the batter. If you notice the pancakes browning too quickly, you can toggle the ‘Sauté’ function to a lower heat setting for more controlled cooking.
Q: Can I use a different flavoring instead of strawberry extract
A: Yes, absolutely. You can easily swap the strawberry extract for an equal amount of vanilla extract, maple extract, or even a little lemon zest to create a different flavor.
