GLUTEN-FREE CHEESECAKE PANCAKES
These gluten free pancakes are filled with mini cream cheese bites and topped with a strawberry sauce.
Provided by Betty Crocker Kitchens
Categories Breakfast
Time 20m
Yield 4
Number Of Ingredients 9
Steps:
- Cut cream cheese lengthwise into four pieces. Place on ungreased plate; cover and freeze 8 hours or overnight.
- 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.
- 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).
- For each pancake, pour about 1/4 cup batter onto hot griddle. Cook until edges are dry. Turn; cook other sides until golden brown.
- In small bowl, mix strawberries and syrup; serve with pancakes.
Nutrition Facts : Calories 420, Carbohydrate 59 g, Cholesterol 80 mg, Fat 3, Fiber 1 g, Protein 6 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 450 mg, Sugar 33 g, TransFat 0 g
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