GLUTEN-FREE CHEESECAKE PANCAKES

Gluten-Free Cheesecake Pancakes image

These gluten free pancakes are filled with mini cream cheese bites and topped with a strawberry sauce.

Provided by Betty Crocker Kitchens

Time 20m

Yield 4

Number Of Ingredients 9

Ingredients

1 package (3 oz) cream cheese
1 cup Bisquick™ Gluten Free mix
1 cup milk
2 tablespoons vegetable oil
1 teaspoon grated lemon peel
1 tablespoon lemon juice
1 egg
1 cup sliced fresh strawberries
1/2 cup strawberry syrup for pancakes

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