Gluten-Free Strawberry Cheesecake Pancakes Delight

Ingredients

• 1 cup gluten-free all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.25 teaspoon salt
• 1 cup buttermilk (or dairy-free alternative)
• 1 large egg
• 2 tablespoons cream cheese, softened
• 1 teaspoon vanilla extract
• 1 cup fresh strawberries, diced
• 1 tablespoon butter or oil for cooking
• 0 none Maple syrup, for serving
• 0 none Crushed graham crackers, for sprinkling

Instructions

1. In a mixing bowl, whisk together the gluten-free flour, sugar, baking powder, baking soda, and salt until well combined.
2. In another bowl, beat the buttermilk, egg, softened cream cheese, and vanilla extract until smooth and creamy.
3. Gradually add the wet ingredients into the dry ingredients, stirring gently until combined. Be careful not to overmix; a few lumps are okay.
4. Gently fold in the diced strawberries, taking care to distribute them evenly throughout the batter.
5. Heat a non-stick skillet or griddle over medium heat. Add a little butter or oil to coat the surface.
6. Pour a ladleful (about 1/4 cup) of the pancake batter onto the hot skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges start to look set.
7. Flip the pancake and continue cooking for an additional 1-2 minutes, or until golden brown. Repeat with the remaining batter.
8. Serve the pancakes warm, drizzled with maple syrup and sprinkled with crushed graham crackers for that cheesecake flavor twist.