Pour 1 cup water into the base of the Instant Pot. Place rack over water. Spray an Instant Pot-safe silicone egg mold with nonstick spray; set aside.
Recipe
Author
Hy-Vee Test Kitchen
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Description
Pancakes in the pressure cooker? What can't the Instant Pot do?! Even better: These bites are packed with protein!
Servings and Ingredients
Ingredients
Serves 3
| Quantity | Ingredient | Add |
|---|---|---|
| 1 c. water | ||
| 1 c. Hy-Vee old fashioned pancake and waffle mix | ||
| 1 (1-oz.) scoop Alani Nu confetti cake-flavored protein powder | ||
| ¾ c. Hy-Vee 2% reduced-fat milk | ||
| 1 Hy-Vee large egg | ||
| 1 tbsp. Hy-Vee vanilla extract | ||
| 1 tbsp. Hy-Vee canola oil | ||
| 2 tbsp. rainbow colored jimmies, plus additional for garnish | ||
| Hy-Vee aerosol whipped cream, for serving | ||
| Hy-Vee original pancake and waffle syrup, for serving |
Things To Grab
- Instant Pot with rack
- Hy-Vee nonstick cooking spray
- Silicone egg mold
- Large bowl
- Whisk
- Aluminum foil
- Mason jar rings
- Wire cooling rack
Directions
In a large bowl, whisk together pancake and waffle mix and protein powder. Whisk in milk, egg, vanilla, and canola oil. Batter will be lumpy. Gently fold in rainbow-colored jimmies until just combined. Do not over stir.
Fill each silicone egg well with 2 tablespoons batter. Cover securely with aluminum foil sprayed with nonstick spray. Repeat with remaining batter and silicone mold; wrap securely with foil. Place 2 Mason jar rings between silicone molds and place on top of each other.
Place lid on top of Instant Pot and cook at HIGH pressure for 7 minutes. Allow to stand for 5 more minutes naturally letting pressure escape. Move valve to release steam. Once pressure has reduced, carefully remove the lid. Cool pancake bites slightly on a wire cooling rack; remove from mold. Serve warm garnished with whipped cream, additional sprinkles, and pancake and waffle syrup, if desired.
Hyvee Culinary Expert Tip
To make these into pancake bites in the oven, preheat oven to 350 degrees. Place batter into mini muffin tin and bake 10 to 12 minutes or until toothpick inserted in center comes out clean.
Nutrition facts
Servings
330 Calories per serving
Amounts Per Serving
- Total Fat: 11g
- Cholesterol: 90mg
- Sodium: 530mg
- Total Carbohydrates: 39g
- Protein: 16g
Daily Values
0%
Iron 10%
0%
Calcium 15%
0%
Vitamin D 6%
0%
Potassium 4%
Recipe Source:
Hy-Vee Test Kitchen