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Gluten-Free Cheesecake Pancakes

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  • Prep 20 min
  • Total 20 min
  • Servings 4
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These gluten free pancakes are filled with mini cream cheese bites and topped with a strawberry sauce.
Updated Jan 23, 2013
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Ingredients

Pancakes

Strawberry Syrup

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
  • tip 2
    Substitute your favorite fresh fruit and pancake syrup for the strawberries and strawberry syrup.

Nutrition

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

Nutrition Facts

Serving Size: 1 Serving
Calories
420
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
6g
32%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
450mg
19%
Potassium
230mg
7%
Total Carbohydrate
59g
20%
Dietary Fiber
1g
7%
Sugars
33g
Protein
6g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
20%
20%
Calcium
15%
15%
Iron
2%
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 Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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