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drizzling syrup on instant pot pancake bite
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5 from 3 votes

Instant Pot Protein Pancake Bites

Instant Pot protein pancake bites are a fun alternative to pancakes that cook up in your Instant Pot! Works great for week day breakfasts, or for meal prep.
Prep Time15 minutes
Cook Time10 minutes
time to come to pressure10 minutes
Total Time35 minutes
Course: Breakfast
Cuisine: American
Servings: 14 pancake bites
Calories: 105kcal

Ingredients

  • cup all purpose flour 84 g; see note 1
  • cup whole wheat flour 84 g
  • 1 tablespoons baking powder
  • 1 scoop 40g vanilla protein powder; roughly a heaping half cup; see note 2
  • ¼ cup maple syrup 82 g; see note 3
  • ¾ cup milk 176 g; see note 4
  • 2 large eggs
  • 3 tablespoons coconut oil 39 g; melted; swap for butter
  • ¾ cup blueberries see note 5

Instructions

  • Mix batter– In a microwave safe bowl or measuring cup, mix together the flour, baking powder and protein powder. Add the maple syrup, milk, eggs and melted coconut oil on top, then mix until just combined and no pockets of flour remain. Fold in the blueberries last, reserving some for the tops of the pancake bites.
    pancake batter mixed in bowl with blueberries on top
  • Add to molds– Spray two silicone egg molds with spray oil, then divide the batter evenly between them (a cookie scoop helps- approximately 2 tablespoons per mold). Add 1-2 berries to the top of the bites. Spray the lids of the molds, then place the lids onto the molds.
    pancake batter in silicone mold
  • Assemble in Instant Pot– Add 1 cup of water to the stainless steel insert of your Instant Pot (for 6 quart; 1.5 cups for 8 quart). Place the trivet over the water, then arrange the molds on the trivet. Rotate the top mold slightly so the egg bites are not sitting directly on top of each other.
    silicone molds in the instant pot
  • Cook– Place the lid on the Instant Pot, set the valve to ‘sealing’, and cook on high pressure for 10 minutes. Perform a quick pressure release, then allow the pancake bites to cool for 10 minutes before popping them out of the molds.
    quick pressure release
  • Enjoy- Serve with maple syrup and extra berries.

Video

Notes

1- instead of a mixture of whole wheat and all purpose flour, you can use 1 ⅓ cups white whole wheat flour or all purpose flour. Alternative flours like gluten-free or almond have not been tested
2- this recipe has not been tested with pea protein powder and I do not think it would work equivalently. I do recommend using vanilla flavored powder as it helps give delicious flavor to the pancake bites
3- maple syrup can be swapped for honey or your favorite liquid sweetener
4- any dairy or non-dairy milk (such as unsweetened almond milk) will work in this recipe.
5- I recommend small blueberries in this recipe as the large ones pictured released a lot of juices into the pancake bites. If you use frozen blueberries, do not thaw first.
Storage
While best served fresh, you can store the pancake bites for 2-3 days.
  • fridge– cool completely, then store in an air tight container for up to 4 days.
  • freezer– cool completely, then store in an air tight container, wrapped loosely with parchment paper. Alternatively, you can store them in a sturdy freezer bag, using a straw to suck extra air out of the bag. Freeze for up to 3 months.
Reheat
Heat in the microwave until steaming hot.
Variations
  • fold in ¼ cup mini chocolate chips
  • swap the blueberries for chopped strawberries or other fruit- note: do not use bulky or extremely wet fruit as it can cause the pancakes to not cook through properly
  • add in 1 tablespoon lemon or lime zest
  • add in ¼ cup chopped bacon
  • add in ½ cup finely shredded carrot or zucchini (moisture pressed out)
  • consider adding spices such as cinnamon or nutmeg (start with ½ teaspoon)
  • add in ¼-1/2 cup of finely chopped nuts (walnuts, pecans)

Nutrition

Serving: 1pancake bite | Calories: 105kcal | Carbohydrates: 15g | Protein: 3g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 17mg | Potassium: 159mg | Fiber: 1g | Sugar: 5g | Vitamin A: 59IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1mg