Description
Delight in Gluten-Free Strawberry Cheesecake Pancakes, a luscious breakfast that blends cheesecake creaminess with fresh strawberries.
Ingredients
Scale
- 1 cup Gluten-Free All-Purpose Flour (Can substitute with almond flour.)
- 2 tbsp Coconut Sugar (Brown sugar can be used as an alternative.)
- 1 tbsp Baking Powder (Ensure it’s fresh.)
- 1 tsp Baking Soda (Fresh for optimal results.)
- 1/2 tsp Salt
- 1 cup Buttermilk (Can substitute with almond milk mixed with vinegar.)
- 1 large Egg
- 2 tbsp Melted Butter or Coconut Oil (Use coconut oil for dairy-free.)
- 1 tsp Vanilla Extract (Opt for pure extract.)
- 1 cup Fresh Strawberries (Swap with other berries if desired.)
- 8 oz Cream Cheese (Can substitute with dairy-free cream cheese.)
- 1/2 cup Powdered Sugar (Can reduce or replace with natural sweetener.)
- 1 tbsp Lemon Juice (Adds brightness.)
- as needed Maple Syrup or Strawberry Sauce (Drizzle generously.)
Instructions
- In a medium bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt until well combined.
- In another bowl, mix the buttermilk, egg, melted butter (or coconut oil), and vanilla extract until smooth and creamy.
- Pour the wet ingredients into the dry mixture and stir until just combined, being careful not to overmix.
- In a separate bowl, beat the cream cheese, powdered sugar, and lemon juice together until smooth.
- Fold the cream cheese mixture and chopped strawberries into the batter to create a marbled effect.
- Heat a nonstick skillet over medium heat and lightly grease it. Pour 1/4 cup of batter for each pancake; cook for 2-3 minutes and flip to cook the other side until golden brown.
- Serve warm, topped with additional strawberries and a drizzle of maple syrup or strawberry sauce.
Notes
- Store leftover pancakes in the refrigerator for up to 3 days.
- Reheat pancakes in a toaster or microwave.
- Experiment with different fruits for variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Grilling
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 10 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 55 mg