Gluten-Free Cheesecake Pancakes

These gluten free pancakes are filled with mini cream cheese bites and topped with a strawberry sauce.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Pancakes

1
package (3 oz) cream cheese
1
cup Bisquick™ Gluten Free mix
1
cup milk
2
tablespoons vegetable oil
1
teaspoon grated lemon peel
1
tablespoon lemon juice
1
egg

Strawberry Syrup

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

  • 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

Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.

Substitute your favorite fresh fruit and pancake syrup for the strawberries and strawberry syrup.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
150),
% Daily Value
Total Fat
17g
17%
(Saturated Fat
6g,
6%
Trans Fat
0g
0%
),
Cholesterol
80mg
80%;
Sodium
450mg
450%;
Total Carbohydrate
59g
59%
(Dietary Fiber
1g
1%
  Sugars
33g
33%
),
Protein
6g
6%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
20%;
Calcium
15%;
Iron
2%;
Exchanges:
2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.