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Gluten-Free Cheesecake Pancakes

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Gluten-Free Cheesecake Pancakes
  • Prep 20 min
  • Total 20 min
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These gluten free pancakes are filled with mini cream cheese bites and topped with a strawberry sauce.
Jan 18, 2018

Ingredients

  • 3 oz (85 g) cream cheese (from 8-oz/250 g package)
  • 1 cup Bisquick™ Gluten Free mix
  • 1 cup milk
  • 2 tablespoons vegetable oil
  • 1 teaspoon grated lemon peel
  • 1 tablespoon lemon juice
  • 1 egg

  • 1 cup sliced fresh strawberries
  • 1/2 cup strawberry syrup for pancakes

Steps

  • 1
    Cut cream cheese lengthwise into four pieces. Place on ungreased plate; cover and freeze 8 hours or overnight.
  • 2
    Cut cream cheese into 1/4-inch cubes; set aside. In large bowl, stir all remaining pancake ingredients until well blended. Stir in cream cheese.
  • 3
    Heat griddle to 375°F or 12-inch skillet over medium-high heat. (To test griddle, sprinkle with a few drops of water. If bubbles jump around, heat is just right.) Grease griddle with vegetable oil if necessary (or spray with cooking spray before heating).
  • 4
    For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
  • 5
    In small bowl, mix strawberries and syrup; serve with pancakes.

Expert Tips

  • Tip 1
    Cooking Gluten Free? Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • Tip 2
    Substitution Substitute your favourite fresh fruit and pancake syrup for the strawberries and strawberry syrup.

Nutrition Information

420 Calories, 17g Total Fat, 6g Protein, 59g Total Carbs, 33g Sugars

Nutrition Facts

Serving Size:
Calories
420
Total Fat
17g
Saturated Fat
6g
Trans Fat
0g
Cholesterol
80mg
Sodium
450mg
Total Carbs
59g
Dietary Fiber
1g
Sugars
33g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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