What can’t the Instant Pot do? Even better: These confetti cake protein pancakes are packed with protein! This recipe is a great way to get your morning started off on the right foot. In just five minutes, you’ll have fluffy confetti cake pancakes that will make your taste buds jump for joy. We recommend topping them with fresh berries and syrup for a delicious breakfast or snack!
Confetti Cake Protein Pancakes Recipe
- ¼ cup of confetti cake protein powder
- ½ teaspoon baking powder
- Dash of salt
- ¾ cup almond milk or water
- Coconut oil for cooking the pancakes
In a bowl, mix all of your dry ingredients together until combined. Add in the wet ingredients and stir until combined. Then add sprinkles if using them!
Pour the mixture into a piping bag fitted with a star-shaped nozzle. Pipe rounds of batter onto your silicone baking sheet, making sure to leave space in between each one as they will spread out when cooking. If you don’t have a piping bag and nozzle, simply use a spoon to drop dollops of batter onto the baking sheet.
Pop your baking sheet in the Instant Pot and cook on Manual/High Pressure for five minutes. Once cooked, release the pressure manually and leave to cool for a few minutes before transferring to a wire rack to cool completely.
To make the frosting, mix together all the ingredients until smooth and thick. If needed, add more milk until you reach the desired consistency.
Once your pancakes are cooled, top with a dollop of frosting and enjoy! These confetti cake protein pancakes make the perfect breakfast or snack. Enjoy!