Fluffy Pancake bites that are dipable, packable, and freezeable. Eat them fresh or make them ahead of time for an easy breakfast or addition to a healthy packed lunch.
2 cups Kodiak Flapjack and Waffle Mix (any flavor)
1 1/2 – 2 cups water (amount of water will vary depending on which Kodiak mix you use. See box directions for amount)
Instructions
In a large bowl combine Kodiak Flapjack and Waffle Mix and water (per box directions).
Generously spray the 2 silicone molds with non-stick spray. Â Using an ice cream scoop (that measures about 1/4 cup), divide all of the batter into the molds.
Stack one of the filled molds on top of a trivet. Â Place 2 – 4 narrow mason jar lids on top followed by the second silicone mold.
Pour 1 cup water into the pressure cooker pot and place the trivet and filled silicone molds inside.
Secure the lid and turn pressure release knob to a sealed position. Â Cook at high pressure for 5 minutes. Â When cooking is complete, use a natural release for 5 minutes and then release any remaining pressure.
Let the pancake bites cool if needed for handling. Â Using a butter knife or spoon, scrape around each pancake bite to release it, then turn them over on to a cooling rack or plate.
Enjoy warm, as is, or with a side of syrup, jam, or honey for dipping. Â These are also perfect for on-the-go and lunch boxes.
Store extras in the refrigerator. Â Delicious chilled or reheated. Â They freeze beautifully as well.
Notes
Eat right after they’re cooked for the fluffiest texture. They become more dense as they cool
Pancake Muffins can be eaten hot or cold with butter or your favorite dip. Just think of what you typically like with your pancakes!
To freeze: place in a freezer safe bag, squeeze the air out, then place in the freezer for 1 – 2 months.
To pack in lunch boxes: Put muffin in lunch box frozen and it will thaw out by lunch, all while keeping the lunch box cold
To reheat a frozen pancake muffin simply place it in the microwave for 30 seconds
We use cookies to ensure that we give you the best experience on our website. If you continue to use this site we will assume that you are happy with it.OkRead more