Strawberry Cheesecake Protein Pancakes Recipe
Time:35 minutes plus 30 minutes chilling time
Prep Time:
15 minutes plus 30 minutes chilling time
Cook Time:
20 minutes
Serves:
4 – 6 pancakes
Ingredients
Filling
- 3/4 cup cottage cheese
- Half of 1 package (8 ounces) cream cheese
- 1 ½ tablespoons maple syrup
- 1 teaspoon vanilla extract
Sauce
- 2 tablespoons chia seeds
- 1 package (16 ounces) Driscoll’s Strawberries, hulled
- 1/4 cup pure maple syrup
- Zest of 1 medium lemon
- Juice of 1 medium lemon
- 1/8 teaspoon salt
Pancakes
- 1–2 cups water
- 1/2 cup cottage cheese
- 1 large egg
- 2 cups dry pancake mix of choice
Directions
Filling
- LINE a baking sheet with parchment paper or wax paper and SET ASIDE.
- PLACE 3/4 cup cottage cheese into a blender.
- ADD half of 1 package (8 ounces) cream cheese.
- ADD 1 ½ tablespoons maple syrup.
- ADD 1 teaspoon vanilla extract.
- BLEND on high until completely smooth.
- POUR about 2 tablespoons cheesecake mixture onto prepared baking sheet and SPREAD OUT to a circle about 3 inches wide.
- REPEAT with remaining cheesecake mixture to MAKE a total of 4 – 6 circles.
- PLACE baking sheet into freezer 30 minutes or until cheesecake circles are frozen.
Sauce
- PLACE 2 tablespoons chia seeds into a blender and blend on high until finely ground.
- SET ASIDE ground chia seeds.
- PLACE 1 package (16 ounces) hulled strawberries into a medium saucepan.
- ADD 1/4 cup pure maple syrup.
- ADD zest of 1 medium lemon.
- ADD juice of 1 medium lemon.
- ADD 1/8 teaspoon salt.
- COOK over medium-low heat until strawberries begin to break down, about 10 minutes.
- MASH with potato masher until strawberries are pureed.
- REMOVE from heat and STIR IN ground chia seeds.
Pancakes
- PREHEAT oven to 170°F.
- PREHEAT a large skillet over medium-low heat.
- POUR 1 cup water into a large bowl.
- ADD 1/2 cup cottage cheese.
- ADD 1 large egg.
- WHISK until thoroughly combined.
- ADD 2 cups dry pancake mix of choice.
- WHISK to combine.
- ADD more water as needed to reach desired consistency.
- SPRAY skillet lightly with cooking spray.
- POUR about 1/4 pancake batter into skillet and COOK about 30 seconds.
- PLACE 1 frozen cheesecake circle onto center of pancake and PUSH DOWN slightly.
- POUR 2 –3 tablespoons pancake batter over frozen cheesecake circle.
- COOK 2 –3 minutes until golden brown.
- FLIP pancake and COOK 2 –3 minutes golden brown.
- TRANSFER pancake to an oven proof platter and PLACE into oven.
- REPEAT with remaining pancake batter and remaining frozen cheesecake circles.
- SERVE immediately with a generous spoonful of warm strawberry sauce.
