Cottage cheese pancakes are topped with a homemade strawberry sauce and sweetened topping for a play on classic strawberry cheesecake in pancake form. These Strawberry Cheesecake Pancakes are irresistible!
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
For the Strawberry Sauce
- 4 cups strawberries hulled and halved
- juice of 1 lemon
- 2 tablespoons maple syrup
For the Pancake Batter
- 1/2 cup white wheat flour
- 1/2 cup whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup milk
- 1 egg
- 1 tablespoon coconut oil melted
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- zest of 1 lemon
- 1/2 cup all natural cottage cheese
- 1/2 cup sour cream or Plain Greek Yogurt
- 2 whole graham crackers crushed
For the Sour Cream Topping
For the Pancakes
Heat a large skillet or griddle to medium. Grease with a bit of butter or coconut oil.
Whisk together flours, baking powder and salt with a whisk until well combined. Mix milk, egg, maple syrup, oil, and vanilla together and add to dry ingredients. Lightly stir together until just incorporated. Stir the zest of the lemon and cottage cheese into the batter.
Pour 1/3 cup batter unto skillet and cook 3-4 minutes per side, or until bubbly. Flip the pancake and cook for 2-3 minutes more.
To serve, top the pancakes with the strawberry sauce, sweetened yogurt, and graham cracker crumbs.
Calories: 273kcal | Carbohydrates: 45g | Protein: 10g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 45mg | Sodium: 273mg | Potassium: 516mg | Fiber: 5g | Sugar: 18g | Vitamin A: 175IU | Vitamin C: 84.6mg | Calcium: 163mg | Iron: 1.8mg