Slow Cooker German Pancake
When the cook time is complete, open the lid and insert a toothpick into the center of the pancake to check for doneness. (The toothpick should come out clean.)
Ingreadient
- 4 large eggs
- 1/2 cup unsweetened almond milk
- 1/2 tsp lemon juice
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/4 cup erythritol and oligosaccharide blend granular sweetener
- 1/2 tsp baking powder
- 1/4 tsp fine grind sea salt
- 3 tbsp melted butter
- 2 tbsp no-sugar-added berry jam
Direction
- In a large bowl, combine the eggs, almond milk, lemon juice, and vanilla extract. Whisk to combine. Set aside.
- In a medium bowl, combine the almond flour, sweetener, baking powder, and sea salt. Mix well.
- Add the wet ingredients to the dry ingredients and mix until the batter is well combined and no lumps remain.
- Coat the bottom of the inner pot with 1 tbsp of the melted butter and then add the batter.
- Cover and lock the lid, but leave the steam release handle in the venting position. Select Slow Cook (High), adjust the mode to High or More, and set the cook time for 1 hour 30 minutes.
- When the cook time is complete, open the lid and insert a toothpick into the center of the pancake to check for doneness. (The toothpick should come out clean.)
- Remove the inner pot from the base. Using a spatula, carefully loosen the edges of the pancake from the sides of the pot and transfer the pancake to a large plate. Use the spatula to flip the pancake over so the browned side is facing up.
- Slice into 6 equal-sized wedges. Drizzle 1 teaspoon of the melted butter over each wedge and then top each serving with 1 teaspoon of the berry jam. Serve warm.
