Instant Pot Pancake Food

INSTANT POT CHOCOLATE CHIP BANANA PANCAKE BITES

Steps:

• Whisk the pancake mix, egg, milk and cinnamon together in a medium bowl until just combined (some small lumps are okay). Use a rubber spatula to fold in the banana and chocolate chips until evenly dispersed.
• Divide the batter evenly among the egg bite mold cups (each cup will be about 3/4 full; a small spoon works best). Cover tightly with aluminum foil, then place on the rack.
• Add 1 1/2 cups water to the Instant Pot, then carefully lower the rack using the handles into the pot. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure-cook on high for 7 minutes (see Cook's Note).
• After the pressure-cook cycle is complete, let the pressure release naturally for 3 minutes, then follow the manufacturer's guide for quick release of the remaining pressure. Being careful of any remaining steam, unlock and remove the lid. Carefully remove the tray and let stand 5 minutes before popping the pancake bites out of the mold. Run a small offset spatula around the edge of the mold if there is any sticking. Serve with maple syrup for dipping.

GIANT INSTANT POT PANCAKES

Steps:

• Heavily coat the inside of the Instant Pot with non stick cooking spray.
• In a large bowl whisk together the flour, sugar, baking powder and salt. Next whisk in milk, eggs and vanilla extract until the batter is smooth. Pour the batter into the prepared Instant Pot.
• Seal the lid on top and cook on Manual for 40 minutes using the Low setting. The pancake is cooked when a toothpick inserted into the middle comes out clean.
• Use a rubber spatula to gently loosen the pancake from the sides of the pot and invert on a plate. Serve with your favorite pancake toppings.