This giant ricotta and blueberry pancake is a whole breakfast bake made in the Instant Pot — no flipping, no babysitting the griddle. Almond flour and flaxseed keep it grain-free while ricotta makes the crumb impossibly tender, and the blueberries burst into jammy pockets as it steams.
Giant Ricotta and Blueberry Pancake
(Total Time: 60 MIN| Serves: 5)
Ingredients:
1 cup (240 ml) Almond Flour
3 Eggs
½ cup Flaxseed Meal
¾ cup Ricotta Cheese
¼ cup Milk
½ tsp Vanilla
1 tsp (5 ml) Baking Powder
Pinch of Salt
¼ cup Blueberries
½ tsp Stevia Powder
1 cup (240 ml) Water
Directions:
- Pour the water into the Instant Pot and lower the trivet.
- Blend all of the wet ingredients in a blender.
- Add the flour, flaxseed, salt, baking powder, and stevia, and blend until combined.
- Stir in the blueberries.
- Grease a baking dish with cooking spray.
- Pour the batter into the dish.
- Place inside the IP and close the lid.
- Cook on LOW for 45 minutes.
- Serve and enjoy!
Per Serving (Calories 311| Total Fats 22g | Net Carbs: 5.8g | Protein 15.2g |Fiber: 5g)
Pro Tips
- Blend the wet ingredients first, then the dry, and pulse just until combined — over-blended almond flour batter bakes up dense instead of fluffy.
- Fold the blueberries in last and gently; crushing them turns the crumb grey and makes the cake wet in the middle.
- The trivet and 1 cup of water are what steam the cake — 45 minutes on LOW with a full natural-style release gives you the cleanest slice.
- Leftover slices keep 3 days refrigerated and taste wonderful cold, or toasted lightly with a smear of almond butter.
Frequently Asked Questions
Can I bake this ricotta and blueberry pancake in the oven instead?
Yes — pour the batter into a greased baking dish and bake at 350°F (175°C) until set in the center. The Instant Pot just makes it extra moist.
Can I swap the blueberries for another fruit?
Raspberries or chopped strawberries work just as well folded in at the end. Keep the pieces small so the batter still sets around them.
How do I store leftovers?
Cool the cake completely, then refrigerate it covered for up to 3 days. It also freezes well as individual slices for quick breakfasts.
Is this pancake sweet enough without sugar?
The stevia plus the natural sweetness of blueberries does the job. If you prefer, drizzle the warm slice with a little honey to taste.
Recipe Card
Ingredients
Method
- Pour the water into the Instant Pot and lower the trivet.
- Blend all of the wet ingredients in a blender.
- Add the flour, flaxseed, salt, baking powder, and stevia, and blend until combined.
- Stir in the blueberries.
- Grease a baking dish with cooking spray.
- Pour the batter into the dish.
- Place inside the IP and close the lid.
- Cook on LOW for 45 minutes.
- Serve and enjoy! Per Serving (Calories 311| Total Fats 22g | Net Carbs: 5.8g | Protein 15.2g |Fiber: 5g)
