Gluten Free Berry Cheese Pancakes

Somehow there’s nothing quite like pancakes. Just about every culture I can think of has some sort of a recipe for them.  And many people enjoy them, not just for breakfast, but sometimes even for dinner.  This can sometimes be a challenge for those who are dealing with gluten sensitivity issues.  Whether it’s full-on celiac disease, an allergy to one or more grains, or digestive issues that simply don’t agree with consuming grain products, it can be somewhat difficult when you truly just want to enjoy a pancake.

This is a wonderful alternative to traditional pancakes. High in protein and very delicious, it’s easy to make and you won’t miss the flour.  Obviously if you’re sensitive to dairy you’ll need to substitute your favorite non-dairy cream cheese instead.  

Tip: The batter for this recipe does tend to be somewhat thin. It’s best to make smaller pancakes so you can flip them easily.  Or thin the batter out a tiny bit more with some coconut milk and make a crepe style pancake instead.   so you may find smaller pancakes easier to flip.

Gluten Free Berry Cheese Pancakes

Start your day on a delightful note with these gluten-free berry cheese pancakes. Made with a combination of gluten-free flour, creamy cheese, and fresh berries, these pancakes are both nutritious and indulgent.

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Ingredients

  

• 8 ounces cream cheese, brought to room temperature and cut into cubes
• 6 large eggs
• ½ teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• 3 tablespoons organic butter, divided
• 1 cup fresh blueberries
• 1 strawberries fresh strawberries, sliced
• Maple syrup, optional

Instructions

 

• Add cream cheese, eggs, cinnamon, and vanilla extract to a food processor or blender
• Blend on high until completely smooth
• Heat a large pan (or griddle) to medium heat
• When hot add ½ tablespoon butter to the pan, spreading to cover
• Pour small pancakes onto the pan (approximately 3) — leave space in between so they don’t run together
• Cook until the edges just begin to turn brown and the pancakes are set, about 3 minutes. 
• Carefully flip each pancake and continue cooking for another 1-2 minutes until bottom is golden brown on the bottom
• Transfer cooked pancakes wire rack and keep warm (I like to use my microwave oven for this.  It’s over the cooktop and it’s an insulated box. Don’t put pancakes on a plate as the bottom ones get soggy if you do)
• Repeat until all the pancakes are made
• Serve pancakes topped with berries and maple syrup, if using

  Enjoy!