Gluten-Free Cheesecake Pancakes

Gluten-Free Cheesecake Pancakes

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

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

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.
Makes 4 servings (3 pancakes and about 1/4 cup syrup each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Cooking Gluten Free?
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
Substitution
Substitute your favorite fresh fruit and pancake syrup for the strawberries and strawberry syrup.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 420
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 80mg;
  • Sodium 450mg;
  • Total Carbohydrate 59g
    • (Dietary Fiber 1g,
    • Sugars 33g),
  • Protein 6g;
Percent Daily Value*:
    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.