Indulge in a delightful twist on traditional pancakes with this oatmeal pancake sundae recipe. These pancakes are not only delicious but also packed with wholesome ingredients, making them a perfect choice for a nutritious breakfast or a special weekend treat. Topped with fresh berries, chopped nuts, and a drizzle of maple syrup, this dish is sure to satisfy your sweet tooth while keeping you energized throughout the day.
If you don't usually have almond milk or fresh berries at home, you might need to pick them up at the supermarket. Almond milk is a dairy-free alternative that adds a subtle nutty flavor to the pancakes, while fresh berries provide a burst of natural sweetness and vibrant color. Make sure to also grab some rolled oats if you don't have them in your pantry, as they are the base for these delicious pancakes.
Ingredients for Oatmeal Pancake Sundae Recipe
Rolled oats: The base ingredient for the pancakes, providing a hearty and nutritious foundation.
Almond milk: A dairy-free milk alternative that adds a subtle nutty flavor and helps create a smooth batter.
Maple syrup: Used both in the batter and as a topping, it adds natural sweetness and a rich flavor.
Baking powder: A leavening agent that helps the pancakes rise and become fluffy.
Vanilla extract: Adds a warm, sweet aroma and enhances the overall flavor of the pancakes.
Salt: A pinch of salt balances the sweetness and enhances the flavors of the other ingredients.
Fresh berries: Used as a topping, they add a burst of natural sweetness and vibrant color.
Chopped nuts: Provide a crunchy texture and additional flavor as a topping.
Maple syrup: Used again as a topping to drizzle over the finished pancakes.
Technique Tip for This Recipe
To achieve a smoother batter, let the oat flour and almond milk mixture sit for about 10 minutes before cooking. This allows the oats to fully absorb the liquid, resulting in fluffier pancakes.
Suggested Side Dishes
Alternative Ingredients
rolled oats - Substitute with quinoa flakes: Quinoa flakes provide a similar texture and are also gluten-free, making them a good alternative for those with gluten sensitivities.
almond milk - Substitute with soy milk: Soy milk has a similar consistency and nutritional profile, making it a suitable replacement in vegan recipes.
maple syrup - Substitute with agave nectar: Agave nectar has a similar sweetness and consistency, making it a good alternative for sweetening vegan dishes.
baking powder - Substitute with baking soda and vinegar: Mixing baking soda with a small amount of vinegar can create the same leavening effect as baking powder.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the taste of the pancakes.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.
fresh berries - Substitute with dried fruit: Dried fruit like raisins or cranberries can add a different texture and sweetness, making them a good alternative when fresh berries are not available.
chopped nuts - Substitute with seeds: Seeds like sunflower or pumpkin seeds can provide a similar crunch and nutritional benefits.
maple syrup - Substitute with date syrup: Date syrup offers a similar sweetness and is a natural, unrefined sweetener.
Other Alternative Recipes Similar to This Dish
How to Store or Freeze This Recipe
- Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
- Place a piece of parchment paper between each pancake to prevent sticking. Stack them neatly in an airtight container.
- Store the container in the refrigerator if you plan to consume the pancakes within 3-4 days.
- For longer storage, place the parchment-separated pancakes in a freezer-safe bag. Squeeze out as much air as possible before sealing.
- Label the bag with the date to keep track of freshness. Pancakes can be frozen for up to 2 months.
- When ready to enjoy, reheat the pancakes in a toaster, toaster oven, or microwave. For a crispier texture, use the toaster or toaster oven.
- Top the reheated pancakes with fresh berries, chopped nuts, and a drizzle of maple syrup to recreate the original sundae experience.
How to Reheat Leftovers
Microwave Method: Place the leftover pancakes on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Heat on medium power for 30-60 seconds, checking halfway through to ensure they are evenly warmed.
Oven Method: Preheat your oven to 350°F (175°C). Arrange the pancakes on a baking sheet in a single layer. Cover with aluminum foil to prevent them from drying out. Bake for 10-15 minutes or until heated through.
Stovetop Method: Heat a non-stick skillet over medium-low heat. Place the pancakes in the skillet and cover with a lid. Heat for 2-3 minutes on each side, or until they are warmed through. This method helps maintain their crispy edges.
Toaster Method: If your pancakes are not too thick, you can reheat them in a toaster. Set the toaster to a low setting and toast until they are warm and slightly crispy.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in a single layer in the air fryer basket. Heat for 3-5 minutes, checking halfway through to ensure they are not overcooked. This method gives them a nice, crispy texture.
Steaming Method: If you want to retain maximum moisture, place the pancakes in a steamer basket over boiling water. Cover and steam for about 2-3 minutes or until heated through. This method keeps them soft and fluffy.
Grill Method: Preheat your grill to medium heat. Place the pancakes on the grill for about 1-2 minutes on each side. This method adds a slight smoky flavor and a bit of crispiness to the edges.
Essential Tools for Making This Recipe
Blender: To blend the rolled oats into a fine flour.
Mixing bowl: To combine the oat flour, almond milk, maple syrup, baking powder, vanilla extract, and salt.
Whisk: To mix the ingredients until smooth.
Non-stick skillet: To cook the pancakes without them sticking to the surface.
Measuring cups: To measure out the rolled oats, almond milk, and other ingredients accurately.
Measuring spoons: To measure the maple syrup, baking powder, vanilla extract, and salt.
Spatula: To flip the pancakes once bubbles form on the surface.
Serving plate: To serve the pancakes once they are cooked.
Knife: To chop the nuts for the topping.
Spoon: To drizzle the maple syrup over the pancakes.
How to Save Time on This Recipe
Pre-make oat flour: Blend the rolled oats in advance and store them in an airtight container. This saves time when you’re ready to make the pancakes.
Use a large skillet: Cooking multiple pancakes at once speeds up the process. A large non-stick skillet or griddle works best.
Prep toppings ahead: Wash and chop the fresh berries and nuts beforehand. Store them in the fridge until needed.
Measure ingredients: Measure out all your ingredients before you start cooking. This makes the mixing process quicker and more efficient.
Batch cook: Make a larger batch of pancakes and freeze the extras. Reheat them in the toaster for a quick breakfast later.
Oatmeal Pancake Sundae Recipe
Ingredients
Pancakes
- 1 cup rolled oats
- 1 cup almond milk
- 1 tablespoon maple syrup
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1 pinch salt
Toppings
- 1 cup fresh berries
- 2 tablespoon chopped nuts
- 2 tablespoon maple syrup
Instructions
- 1. Blend the rolled oats in a blender until they form a fine flour.
- 2. In a mixing bowl, combine the oat flour, almond milk, maple syrup, baking powder, vanilla extract, and salt. Whisk until smooth.
- 3. Heat a non-stick skillet over medium heat. Pour ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
- 4. Serve the pancakes topped with fresh berries, chopped nuts, and a drizzle of maple syrup.
Nutritional Value
Keywords
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