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
Instructions:
- Cut cream cheese into cubes and place in the freezer for at least 2 hours (4 hours is best)
- 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.
- 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.
- 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.
- 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.
- Plate the pancakes, top with 1/2 cup greek yogurt, 1/2 cup fresh strawberry chunks, syrup, and bacon on the side.
- Enjoy!
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