Instant pot pumpkin pancakes
Easy instant pot seasonal breakfast recipe
- 1.Plug in Instant Pot and press "Saute".Set it to "normal" heat for thirty minutes. Allow to heat until the screen displays, "Hot". Meanwhile, let's mix up the pancakes!2. Measure pancake mix and spice into a medium bowl, stir together. Set aside.3. Crack an egg into a bowl. Whisk egg a bit and then stir in the water, pumpkin, and sugar. Pour this mixture into the bowl of pancake mix. Stir until all large lumps are gone. Don't over mix. If the batter seems a little thin, add more pancake mix (in 2 tablespoon increments).4. Ladle three pancakes into the Instant Pot insert. Aim for three 3" pancakes (about 2 tablespoons of batter per pancake) per batch.5. Cook pancakes until the bubbles are popping and the edges are starting to set. About 90 seconds. Flip and continue cooking until done–about 45-60 seconds. Remove from Instant Pot and repeat until you have cooked all the batter.
Calories: 192kcalCarbohydrates: 31gProtein: 6gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gCholesterol: 46mgSodium: 338mgPotassium: 277mgFiber: 3gSugar: 8gVitamin A: 9700IUVitamin C: 3mgCalcium: 177mgIron: 2mg
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