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)