Baked gluten free oatmeal pancake dippers are the perfect breakfast solution! Served with triple berry yogurt sauce so you can dip and devour each bite. Thank you Bob’s Red Mill for sponsoring this post!
It’s back to school season! Mornings are furiously busy getting everyone dressed, nourished and ready for the day. If you like to get the family started off on the right foot, a nutritious breakfast is essential. I know you have limited time, so I’m sharing one of my tricks to make morning meals a breeze!
Berries and cream pancake dippers are a fun and simple way to provide a wholesome dish that everyone will enjoy. Each bite is gluten-free and packed with protein and fiber and tastes so good. I can’t wait to show you how easy and versatile this recipe is using common ingredients with a delicious twist!
For breakfast, I have always eaten a big piping hot bowl of oatmeal since I was a little kid. However, my parents never made it into pancake form! My son James loves feeding himself and anything that he can grab with his chubby hands and dip then he gets excited. I want my son’s food experiences to be healthy, and there are times that mom needs to get a little creative. I thought I would surprise him with a more interesting way to enjoy breakfast time.
Oats are a morning staple, and it’s awesome how versatile of an ingredient it can be. They are also rich in dietary fiber and can help reduce cholesterol, win-win for everyone! For this recipe, I wanted to make it completely gluten-free, so I selected Bob’s Red Mill oats which are packaged in a 100% gluten-free facility and tested every step of the way to ensure their GF status.
Are you ready to learn my quick prep trick?
The versatility of Bob’s Red Mill oats allows you to create your own homemade oat flour! Instead of adding wheat flour, I add kiln roasted old fashioned oats to a blender and within seconds it turns into a flour-like texture. It’s a fantastic substitute!
The blender pancake batter is a mixture of oat flour, cinnamon, salt, baking soda, baking powder, yogurt, milk, vanilla and flax eggs made using Bob’s Red Mill ground flaxseed. That’s it!
With a quick whirl in the blender, your batter is all ready! All you need to do next is portion one tablespoon into the mini muffin tins. A little bit of chopped strawberries, crushed raspberries and one blueberry in each tin add extra fruit and natural sweetness in each bite.
Check out those adorable mini pancakes! Instead of spending time over the stove flipping homemade pancakes, just load up the tin, bake for 10 minutes and breakfast is ready. The oat flour gives a little more dense and chewier texture, but the baking soda and powder help to make them rise and puff up. You’ll feel right about this breakfast solution. Each nibble is filled with tons of nutrition packed goodness!
Berries are still ripe and vibrant at my local grocery store! I like a combination of berries because they each have their own phytonutrient rich benefits and flavor. I selected blueberries, strawberries, and raspberries, along with creamy Greek yogurt for the dipping sauce. You can also use frozen defrosted berries and add more sweetness with honey, maple syrup or stevia if you’d like.
This recipe will work as a traditional pancake on the griddle as well, so you get to choose how you want your hot cake served up! If you need to meal prep, just freeze a batch and reheat on demand. There are so many flavor variations you could use with the oatmeal pancake dipper base. If you’re in the mood for pumpkin spice, chocolate chip, apple, oatmeal raisin, just add your favorite mix in’s! What flavor combination will you try next?
If you already love Bob’s Red Mill premium high-quality products or want to give them a try, here’s a coupon to get you going!
What’s the difference between quick-cooking, old-fashioned rolled and steel cut oats?
Wholesome oatmeal can be prepared in different ways depending on what texture you like and how much time you have. Steel cut oats are made with whole grain oats and chopped into several pieces for a chewier oatmeal. It takes about 15 to 20 minutes to cook on the stove, or a slow cooker can do all the work for you! Rolled oats are whole grains of oats that are steamed for softness and pliability, then pressed to flatten into flakes for a thick texture. This can take 2 to 5 minutes to cook on the stove or microwave. Quick cooking oats are pre-cooked, dried, rolled and pressed. They cook much faster about 2 minutes and have a more mushy texture. All have similar nutritional profiles and are packed with whole grains, protein, iron, and fiber!
Berries and Cream Oatmeal Pancake Dippers
- 1 tablespoon flaxseed, ground, Bob’s Red Mill
- 1 cup old-fashioned rolled oats, Bob’s Red Mill, gluten free
- 3/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt, kosher
- 1/4 teaspoon cinnamon, ground
- 1/2 cup greek yogurt, plain non-fat, divided
- 1/2 cup whole milk
- 1/2 teaspoon vanilla extract
- 3/4 cup strawberries
- 3/4 cup raspberries
- 3/4 cup blueberries
- In a small bowl add 1 tablespoon of ground flaxseed and 3 tablespoons water.
- Stir and allow to sit for 5 minutes, meanwhile, make the pancake batter.
- Add old-fashioned rolled oats, baking powder, baking soda, salt and cinnamon to a blender.
- Process on high for 20 seconds, or until a flour appearance is achieved.
- Add flaxseed mixture, 1/4 cup yogurt, 1/2 cup milk and vanilla to the oatmeal mixture, blend until smooth.
- Add more milk if needed 1 tablespoon at a time to thin the batter. The batter will be thick but scoopable.
- Transfer to a medium-sized bowl.
- Mince 1/2 cup of strawberries into tiny pieces and add to the batter bowl.
- Mash 1/2 cup of raspberries and break into smaller pieces, add to the batter bowl. Stir to combine.
- Pre-heat oven to 325°F.
- Spray a 24 mini cupcake pan with baking spray.
- Add 1 tablespoon of batter into each cup.
- Place 1 blueberry into the center of each cup, pressing into the batter to cover.
- Sprinkle a small amount of crushed oats over the top of each pancake. I used my fingers to break the oats.
- Bake for 10 to 15 minutes, or until the pancake is set and firm on top.
- Allow to cool in the pan for 5 minutes before unmolding. In the meanwhile make the dipping sauce.
- Blend ¼ cup strawberries, ¼ cup raspberries, ¼ cup blueberries and ¼ cup yogurt until a puree is achieved, about 15 seconds. Add to a small bowl.
- Remove pancakes from pan add serve with berry cream dip. Enjoy!
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own.