Gluten Free Oatmeal Pancakes with Low Fat Oatmeal Ice Ceam

Oatmeal Ice Cream:

1) In a small sauce pan, simmer Quaker Instant Oatmeal in 1 cup of milk until soft, about 10 minutes. Immediately transfer to a bowl to cool.

2) In a blender combine the remaining 2 cups of milk and the cashews. Blend on high until completely smooth. Add the cooled oatmeal, maple syrup, vanilla, salt and blend again until smooth. Refrigerate until cold.

3) Churn the mixture according the instructions for your ice cream maker. At this point the ice cream will be softer than a typical soft serve consistency. Transfer it to a freezer-safe container, cover, and freeze for about 4 hours.

5) 4 hours later, the ice cream will be too hard to scoop right out of the freezer. Allow the ice cream soften at room temperature for about 15 minutes.

Oatmeal Pancakes:

1) Place coconut oil, nonfat yogurt, oat milk, Quaker Instant Oatmeal, eggs, maple syrup, vanilla, cinnamon, baking powder, and salt in a blender.

2) Blend until the batter is smooth, stopping to scrape down the sides of the blender as needed. Continue blending until you don’t see any remaining bits of oats.

3) Allow the batter sit for 10 minutes.

4) Heat a nonstick skillet over medium-low heat. Lightly oil the pan (if needed).

5) Once the skillet is hot, drop the 1/4 cup of batter into the pan. Cook for 3 to 4 minutes on the first side, until the pancakes look dry at the edges and small bubbles form on top. Gently flip, then cook on the other side for 1 to 2 minutes. Repeat with the remaining batter.

6) Dish pancakes on a plate. Let it cool off completely.

Final:

Top Oatmeal ice cream on top of the pancake and sprinkle chopped walnuts. Ready to serve!