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Gluten-Free Cheesecake Pancakes

Betty Crocker Kitchens
Updated Jan 23, 2013
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These gluten free pancakes are filled with mini cream cheese bites and topped with a strawberry sauce.

Gluten-Free Cheesecake Pancakes

  • Prep Time 20 min
  • Total 20 min
  • Servings 4
  • Ingredients 9
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Ingredients

Pancakes

Strawberry Syrup

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

Instructions

  • Step 
    1
    Cut cream cheese lengthwise into four pieces. Place on ungreased plate; cover and freeze 8 hours or overnight.
  • Step 
    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.
  • Step 
    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).
  • Step 
    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.
  • Step 
    5
    In small bowl, mix strawberries and syrup; serve with pancakes.

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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