Cinnamon pancakes are warm, fragrant, and grain-free — the pancake stack that fits your morning macros. Almond flour blends with eggs, cinnamon, vanilla, and a touch of coconut butter into a smooth batter that cooks into fluffy pancakes in the Instant Pot. Serve with fresh raspberries and swoon.
Cinnamon Pancakes
(Total Time: 20 MIN| Serves: 3)
Ingredients:
1 cup (240 ml) almond flour
2 large eggs
½ tsp baking powder
1 tbsp (15 ml) coconut butter, melted
2 tbsp (30 ml) milk
Spices:
1 tsp (5 ml) cinnamon, ground
½ tsp powdered stevia
½ tsp vanilla extract
Directions:
- In a large mixing bowl, combine almond flour, baking powder, cinnamon, and stevia. Using a kitchen spatula, mix until combined.
- Now, add eggs, vanilla extract, and milk. With a whisking attachment on, beat until smooth batter.
- Plug in your instant pot and grease the stainless steel insert with coconut butter. Pour about 1/3 of the mixture into the pot and securely lock the lid. Adjust the steam release handle and press the “Manual” button. Set the timer for 5 minutes and cook on “High” pressure.
- When done, perform a quick release of the pressure and open the pot. Carefully remove the pancake to a serving plate. Repeat the process with the remaining batter.
- Serve pancakes with some fresh raspberries.
Per Serving(Calories 312 | Total Fats 24.3g | Net Carbs: 5.7g | Protein 12.9g |Fiber: 5.3g)
Pro Tips
- Mix the dry ingredients first, then beat in the eggs and milk until you have a genuinely smooth batter — lumps of almond flour cook into gritty spots.
- Cook one-third of the batter at a time, 5 minutes per pancake; that's how you get tall, fluffy pancakes instead of one dense one.
- Grease the insert with coconut butter before each pancake so the spatula lifts them out cleanly.
- The cinnamon-stevia combination needs no syrup — fresh raspberries are the recipe's perfect finish.
Frequently Asked Questions
Are these pancakes keto?
Yes — sweetened with powdered stevia and built on almond flour, at about 5.7g net carbs per serving with 12.9g protein.
Can I make them in a skillet?
Absolutely — a buttered nonstick pan over medium-low heat does the job. Flip when bubbles form and the edges look set.
Can I double the recipe?
Yes — just cook in more batches. The batter scales perfectly and keeps in the fridge for a day.
How do I store leftovers?
Refrigerate with parchment between the pancakes and rewarm in a toaster oven. They freeze well too.
Recipe Card
Ingredients
Method
- In a large mixing bowl, combine almond flour, baking powder, cinnamon, and stevia.
- Using a kitchen spatula, mix until combined.
- Now, add eggs, vanilla extract, and milk. With a whisking attachment on, beat until smooth batter.
- Plug in your instant pot and grease the stainless steel insert with coconut butter.
- Pour about 1/3 of the mixture into the pot and securely lock the lid.
- Adjust the steam release handle and press the “Manual” button.
- Set the timer for 5 minutes and cook on “High” pressure.
- When done, perform a quick release of the pressure and open the pot. Carefully remove the pancake to a serving plate.
- Repeat the process with the remaining batter.
- Serve pancakes with some fresh raspberries. Per Serving(Calories 312 | Total Fats 24.3g | Net Carbs: 5.7g | Protein 12.9g |Fiber: 5.3g)
