Strawberry Cheesecake Pancakes

Photo by Chad Montano on Unsplash

My husband looked at me the other night and said, “I really want pancakes for dinner.” So guess what we did? We made pancakes for dinner. Now, I cannot take credit for this recipe; my husband is the pancake king and this recipe is his specialty!

Strawberry Cheesecake Pancakes

Ingredients:

• 8 ounces cream cheese

• 2 cups pancake mix (we like Bisquick)

• 1/4 cup graham cracker crumbs

• 1 tbsp lemon zest

• 1/4 cup monk fruit sweetener (or sugar)

• 1 cup milk

• 2 eggs

• 2 cups fresh (or frozen) strawberries

• 1 cup vanilla greek yogurt

• 6 slices bacon

• Coconut oil spray

• Syrup

Photo by Food Photographer | Jennifer Pallian on Unsplash

Instructions:

1. Cut cream cheese into cubes and place in the freezer for at least 2 hours (4 hours is best)

2. Once cream cheese has hardened, in a large bowl combine pancake mix, graham cracker crumbs, lemon zest, monk fruit, milk, and eggs and mix well. Then gently fold in your hardened cream cheese cubes.

3. Heat a griddle or pan and spray with coconut oil spray. Add 1/4 cup of batter to the pan to make your pancakes. Cook for 2-3 minutes or until the bottom is golden brown and the top of the batter is bubbly and then flip. Cook for another 2-3 minutes or until golden, then remove from the pan and place on a clean plate. Repeat this process until the batter is gone.

4. In a separate pan, cook the bacon on medium heat until crispy (10-12 minutes or 5-6 minutes per side). Once crispy, remove bacon from the pan and set on a plate lined with a paper towel to catch any excess grease.

5. Wash the strawberries, remove the stems and then slice into chunks. If using frozen strawberries, let them defrost for 10 minutes before adding to pancakes.

6. Plate the pancakes, top with 1/2 cup greek yogurt, 1/2 cup fresh strawberry chunks, syrup, and bacon on the side.

7. Enjoy!

Photo by Tetiana Bykovets on Unsplash