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Gluten-Free Cheesecake Pancakes

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

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

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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