Baked 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!
ingredient
- 1 tablespoon flaxseed
- 1 cup old-fashioned rolled oats
- ¾ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅛ teaspoon kosher salt, kosher
- ¼ teaspoon cinnamon, ground
- ½ cup greek yogurt, plain non-fat, divided
- ½ cup whole milk
- ½ teaspoon vanilla extract
- ¾ cup strawberries
- ¾ cup raspberries
- ¾ cup blueberries
Directions
- 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, ¼ cup yogurt, ½ 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 ½ cup of strawberries into tiny pieces and add to the batter bowl.
- Mash ½ 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 it 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.
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