Using basic pantry staples like almond milk, eggs, flour, sugar, baking powder and canola oil, this recipe transforms into a hearty and satisfying breakfast in no time. The magic of the Instant Pot ensures this pancake cooks evenly and rises to perfection, resulting in a fluffy, golden-brown treat that’s perfect for feeding a hungry crowd or enjoying on a lazy weekend morning.
Ingredients:
- 1 1/2 cups unsweetened almond milk
- 2 large eggs
- 2 cups all purpose flour (sifted and levelled)
- 2 tablespoons sugar
- 1 1/2 teaspoons baking powder
- 2 tablespoons canola oil
Method:
In a large mixing bowl, whisk together the almond milk and eggs until well combined.
Add the flour, sugar, baking powder and rapeseed oil. Mix until smooth and lump-free. The dough should be thick but pourable.
Coat the inside of the Instant Pot base with cooking spray or a thin layer of oil to prevent sticking.
Pour the pancake batter into the greased Instant Pot container.
Close the lid and set the Instant Pot to manual or high pressure. Cook for 30 minutes.
After 30 minutes, allow the pressure to release naturally for 10 minutes, then gently release any remaining pressure.
Carefully remove the pancake from the Instant Pot using oven gloves or silicone tongs (it will be hot!).
Slice and serve warm with your favourite toppings such as maple syrup, fresh berries, whipped cream or powdered sugar.
