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.
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 usingEnjoy!