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!
Combine the lemon juice, strawberries and 2 tablespoons of maple syrup in a saucepan over medium-high heat. Bring to a boil and reduce heat to a simmer for about 10 minutes.
For the Sour Cream Topping
While strawberries are cooking, whisk together the yogurt with the remaining 1 tablespoon of maple syrup. Store in fridge until ready to serve.
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 ⅓ 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.