Weekends are for baking and cooking… well, sort of. Except for the fact that I’m pretty much still refusing to use my stove or oven unless I absolutely have to. It’s just too damn hot here right now! That being said, I was in the mood for some blueberry pancakes this morning.
What’s a girl to do?
Instant pot (or any electric pressure cooker) to the rescue! These Blueberry Pancake Bites are whipped up quickly and cook right in the instant pot in all of 10 minutes. The end result is a magical cross between a pancake and a muffin that is as delicious as it is portable.
I made these Blueberry Pancake Bites a little bit more healthy conscious with using a protein packed pancake mix and loading them up with plenty of big beautiful blueberries.
If you haven’t yet ‘baked’ in an instant pot, I will tell you that the consistency of the ‘pancakes’ here are definitely less like muffin and more like pancake. Which is why I decided to name them the way that I did. However, they take on more of the shape of a muffin.
These Blueberry Pancake Bites are a great make ahead ‘meal prep’ style of breakfast that you can have ready to go for the week. A quick reheat and eat or grab-and-go on the way out the door to enjoy at work.
I served mine with a drizzle of blueberry syrup and a fork!
TheSkinnyFork.com Delicious bites of blueberry pancake that is made in no time at all in a pressure cooker. (Think of egg bites, but a sweet pancake version instead!) Prep Time: 5 Minutes • Cook Time: 10 Minutes
Servings: 7 • Serving Size: 1 Pancake Bite • Calories: 156 • Fat: 10 g • Saturated Fat: 1 g • Carb: 14 g • Fiber: 0 g • Protein: 4 g • Sugar: 1 g • Sodium: 265 mg
• 1 C. Protein Pancake Mix
• 3/4 C. Water
• 2 Large Eggs
• 1/2 C. Fresh Blueberries
• 1/4 C. Vegetable Oil
Directions:
Mix together the 1 C. mix, 3/4 C. water, 2 eggs, 1/2 C. fresh blueberries, and 1/4 C. oil in a large bowl just until combined.
Lightly coat the inside of a silicone ‘egg bite’ mold with non-stick cooking spray and fill each section of the mold with the batter divided evenly (about 3/4 full.)
Place 1 1/2 C. water into the base of the instant pot and lower the egg bite mold into the base using a sling or the metal rack insert.
Seal the lid and set the sealing valve to ‘sealed’.
Set the instant pot to manual high pressure for 10 minutes.
Once done, allow the pressure to release naturally (about 5-10 minutes) or use the quick release.
Remove the egg bite mold carefully and set aside to cool for 5-10 minutes before turning the egg bite mold over and out onto a serving plate.
Enjoy right away or store in an airtight-tight container in the fridge for 3-5 days!
Step-by-Step Photos:
Nutritional Claims: Sugar Conscious • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Tree Nut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free • Sulphite Free • Kosher
