Strawberry Cheesecake Pancakes Recipe

Name: Strawberry Cheesecake Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 whole Lemon, Zested & Juiced; 4 cups Fresh Strawberries, Washed, Hulled And Halved; 3 Tablespoons Maple Syrup, Divided; 1/2 cups Plain Greek Yogurt (or Sour Cream); 1/2 cups Whole Wheat Flour; 1/2 cups White Wheat Flour; 1 teaspoon Baking Powder; 1/2 teaspoons Salt; 1/2 cups Milk; 1 whole Egg; 1 Tablespoon Coconut Oil, Melted Plus A Bit More For Greasing The Griddle; 1 teaspoon Vanillla Extract; 1/2 cups Cottage Cheese; 2 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Crushed

Servings: persons

1 whole Lemon, Zested & Juiced
4 cups Fresh Strawberries, Washed, Hulled And Halved
3 Tablespoons Maple Syrup, Divided
1/2 cups Plain Greek Yogurt (or Sour Cream)
1/2 cups Whole Wheat Flour
1/2 cups White Wheat Flour
1 teaspoon Baking Powder
1/2 teaspoons Salt
1/2 cups Milk
1 whole Egg
1 Tablespoon Coconut Oil, Melted Plus A Bit More For Greasing The Griddle
1 teaspoon Vanillla Extract
1/2 cups Cottage Cheese
2 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Crushed

1
Start by combining the lemon juice, strawberries and 2 tablespoons of the maple syrup in a saucepan over medium-high heat. Bring to a boil the reduce heat to a simmer and cook for about 10 minutes.
2
While strawberries are cooking, in a small bowl whisk together the yogurt with the remaining tablespoon of maple syrup. Store in the fridge until ready to serve.
3
Heat a large skillet or griddle to medium. Grease with a bit of coconut oil.
4
In a large bowl whisk together flours, baking powder and salt until well combined. Mix milk, egg, oil, and vanilla together in a small bowl then add it into the bowl with the dry ingredients. Lightly stir together until just incorporated. Stir the zest of the lemon and the cottage cheese into the batter.
5
Pour 1/3 cup sized scoops of batter into the skillet, leaving space between each pancake. Cook for 3-4 minutes on the first side, or until bubbly. Flip the pancake and cook for 2-3 minutes more. Remove cooked pancakes to a plate and finish cooking the rest of the batter.
6
To serve, top the pancakes with the strawberry sauce, sweetened yogurt, and graham cracker crumbs.

446

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 whole Lemon, Zested & Juiced, 4 cups Fresh Strawberries, Washed, Hulled And Halved, 3 Tablespoons Maple Syrup, Divided, 1/2 cups Plain Greek Yogurt (or Sour Cream), and more.

Yes, Strawberry Cheesecake Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Strawberry Cheesecake Pancakes

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