7 Instant Pot Cauliflower & Rose Water Pumpkin Pancake Recipes

Classic Cauliflower Pumpkin Pancakes

Classic Cauliflower Pumpkin Pancakes are a delightful twist on the traditional pancake, combining the nutritional benefits of cauliflower and the warm flavors of pumpkin. These pancakes are fluffy, gluten-free, and perfect for breakfast or a cozy brunch. Made in the Instant Pot, they lock in moisture and flavor while being an innovative way to enjoy pancakes.

Ingredients	Quantity
Cauliflower (riced)	1 cup
Pumpkin puree	1 cup
Eggs	2 large
Almond flour	1 cup
Baking powder	1 tsp
Cinnamon	1 tsp
Salt	1/2 tsp
Vanilla extract	1 tsp
Honey or maple syrup	2 tbsp
Coconut oil (for cooking)	as needed

Cooking Steps:

In a large mixing bowl, combine riced cauliflower, pumpkin puree, eggs, almond flour, baking powder, cinnamon, salt, vanilla extract, and honey or maple syrup.
Stir until all ingredients are well combined into a batter.
Preheat your Instant Pot by selecting the “Saute” function and adding a small amount of coconut oil.
Once hot, pour about 1/4 cup of batter for each pancake into the pot and cook for about 3-4 minutes on each side, until golden brown.
Repeat the process until all the batter is cooked, adding more oil as needed.
Serve warm, topped with your favorite syrup or fruit. Enjoy!

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Spiced Cauliflower & Rose Water Pancakes

Spiced Cauliflower & Rose Water Pancakes are a unique and fragrant twist that adds an exotic touch to your breakfast table. Infused with the delicate aroma of rose water and aromatic spices, these pancakes combine the health benefits of cauliflower with a subtle floral flavor, creating a delightful treat. Made effortlessly in the Instant Pot, they are fluffy, flavorful, and perfect for those seeking a different pancake experience.

Ingredients	Quantity
Cauliflower (riced)	1 cup
Eggs	2 large
Almond flour	1 cup
Baking powder	1 tsp
Cardamom	1/2 tsp
Cinnamon	1/2 tsp
Salt	1/4 tsp
Rose water	1 tbsp
Honey or maple syrup	2 tbsp
Coconut oil (for cooking)	as needed

Cooking Steps:

In a bowl, mix together riced cauliflower, eggs, almond flour, baking powder, cardamom, cinnamon, salt, rose water, and honey or maple syrup until smooth.
Preheat your Instant Pot using the “Saute” function and add a bit of coconut oil.
Once heated, pour a 1/4 cup of batter for each pancake, cooking for about 3-4 minutes on each side until golden brown.
Repeat until all the batter is cooked, adding more oil if necessary.
Serve warm, adorned with fresh fruit or a drizzle of honey. Enjoy this exotic breakfast!

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Chocolate Chip Cauliflower Pumpkin Pancakes

Chocolate Chip Cauliflower Pumpkin Pancakes are a delectable and nutritious breakfast option that combines the classic flavors of chocolate and pumpkin with the hidden goodness of riced cauliflower. These pancakes are fluffy, chocolatey, and packed with the health benefits of pumpkin and cauliflower, making them a perfect choice for a wholesome family breakfast. With the help of your Instant Pot, they are quick and easy to make, ensuring that you can enjoy this delightful treat any day of the week.

Ingredients	Quantity
Riced cauliflower	1 cup
Pumpkin puree	1 cup
Eggs	2 large
Almond flour	1 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Cinnamon	1/2 tsp
Salt	1/4 tsp
Chocolate chips	1/2 cup
Coconut oil (for cooking)	as needed

Cooking Steps:

In a mixing bowl, combine riced cauliflower, pumpkin puree, eggs, almond flour, baking powder, baking soda, cinnamon, and salt; mix until well blended.
Preheat your Instant Pot using the “Saute” function and add a touch of coconut oil.
Pour 1/4 cup of batter for each pancake into the pot and sprinkle chocolate chips on top; cook for 3-4 minutes on each side until golden brown.
Continue until all the batter is used, adding more oil as needed.
Serve warm with extra chocolate chips or a drizzle of maple syrup. Enjoy your delicious and healthy pancakes!

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Lemon Zest Cauliflower Pumpkin Pancakes

Lemon Zest Cauliflower Pumpkin Pancakes are a refreshing take on traditional pancakes, incorporating the vibrant flavors of lemon zest and the nutritious benefits of cauliflower and pumpkin. These pancakes are light, fluffy, and have a hint of citrus that brightens up your morning breakfast. With the Instant Pot’s ease of use, you can whip up these delightful pancakes quickly, making them perfect for busy mornings or leisurely brunches.

Ingredients	Quantity
Riced cauliflower	1 cup
Pumpkin puree	1 cup
Eggs	2 large
Almond flour	1 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Lemon zest	1 tbsp
Cinnamon	1/2 tsp
Salt	1/4 tsp
Coconut oil (for cooking)	as needed

Cooking Steps:

In a mixing bowl, blend riced cauliflower, pumpkin puree, eggs, almond flour, baking powder, baking soda, lemon zest, cinnamon, and salt until smooth.
Preheat the Instant Pot using the “Saute” function with a small amount of coconut oil.
Pour 1/4 cup of batter for each pancake into the pot; cook for 3-4 minutes on each side until golden.
Repeat until all batter is used, adding more oil as necessary.
Serve warm, garnished with a sprinkle of lemon zest or a drizzle of honey. Enjoy your zesty pancakes!

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Savory Cauliflower & Herb Pancakes

Savory Cauliflower & Herb Pancakes are a delightful twist on traditional pancakes, perfect for those who prefer a savory breakfast option. These pancakes combine the nutritional benefits of cauliflower with a medley of fresh herbs, providing a fragrant and flavorful start to your day. With the Instant Pot, you can easily prepare a stack of these delicious pancakes that are sure to impress your family and friends.

Ingredients	Quantity
Riced cauliflower	1 cup
Eggs	2 large
Almond flour	1 cup
Baking powder	1 tsp
Baking soda	1/2 tsp
Fresh parsley (chopped)	1/4 cup
Fresh chives (chopped)	2 tbsp
Garlic powder	1 tsp
Salt	1/2 tsp
Black pepper	1/4 tsp
Coconut oil (for cooking)	as needed

Cooking Steps:

In a mixing bowl, combine riced cauliflower, eggs, almond flour, baking powder, baking soda, chopped parsley, chopped chives, garlic powder, salt, and black pepper until well mixed.
Preheat the Instant Pot using the “Saute” function with a small amount of coconut oil.
Pour 1/4 cup of batter for each pancake into the pot; cook for 3-4 minutes on each side until golden brown.
Repeat the process until all the batter is used, adding more coconut oil as needed.
Serve warm, garnished with additional herbs or your favorite dipping sauce. Enjoy your savory pancakes!

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Maple-Infused Cauliflower Pumpkin Pancakes

Maple-Infused Cauliflower Pumpkin Pancakes are a delicious and nutritious breakfast option that combines the wholesome goodness of cauliflower and pumpkin with the sweetness of maple syrup. These pancakes are fluffy, flavorful, and perfect for a cozy morning meal or a seasonal brunch. With the convenience of the Instant Pot, you can whip up these delightful pancakes in no time.

Ingredients	Quantity
Riced cauliflower	1 cup
Canned pumpkin puree	1 cup
Eggs	2 large
Almond flour	1/2 cup
Baking powder	1 tsp
Cinnamon	1 tsp
Nutmeg	1/4 tsp
Maple syrup	2 tbsp
Salt	1/2 tsp
Black pepper	1/4 tsp
Coconut oil (for cooking)	as needed

Cooking Steps:

In a bowl, mix riced cauliflower, pumpkin puree, eggs, almond flour, baking powder, cinnamon, nutmeg, maple syrup, salt, and black pepper until well combined.
Preheat the Instant Pot using the “Saute” function with a small amount of coconut oil.
Pour 1/4 cup of batter for each pancake into the pot and cook for 3-4 minutes on each side until golden brown.
Repeat until all batter is cooked, adding more coconut oil as needed.
Serve warm, drizzled with extra maple syrup if desired. Enjoy your delicious pancakes!

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Coconut Flour Cauliflower Pancakes

Coconut Flour Cauliflower Pancakes are a delightful gluten-free breakfast option that merges the nutritional benefits of cauliflower with the rich, nutty flavor of coconut flour. These pancakes are not only light and fluffy but also packed with fiber and protein, making them a perfect start to your day. With the help of your Instant Pot, you can easily prepare these delicious pancakes for a wholesome breakfast or brunch.

Ingredients	Quantity
Riced cauliflower	1 cup
Coconut flour	1/2 cup
Eggs	2 large
Baking powder	1 tsp
Vanilla extract	1 tsp
Milk (dairy or non-dairy)	1/4 cup
Salt	1/4 tsp
Coconut oil (for cooking)	as needed

Cooking Steps:

In a mixing bowl, combine riced cauliflower, coconut flour, eggs, baking powder, vanilla extract, milk, and salt until well mixed.
Turn on the Instant Pot and preheat using the “Saute” function with a small amount of coconut oil.
Pour 1/4 cup of the batter into the pot for each pancake and cook for 3-4 minutes on each side until golden brown.
Continue cooking the remaining batter, adding more coconut oil as necessary.
Serve warm with your favorite toppings, like fresh fruit or syrup, and enjoy!