Creamy, packed with healthy protein, and topped with freshly made warm strawberry jam, these may become your favorite way to eat pancakes! You can even make the jam and filling ahead of time for a quick on the go breakfast.
Prep Time:
15 minutes plus 30 minutes chilling time
Cook Time:
20 minutes
Serves:
4 – 6 pancakes
Ingredients
Filling
3/4 cup cottage cheese
Half of 1 package (8 ounces) cream cheese
1 ½ tablespoons maple syrup
1 teaspoon vanilla extract
Sauce
2 tablespoons chia seeds
1 package (16 ounces) Driscoll’s Strawberries, hulled
1/4 cup pure maple syrup
Zest of 1 medium lemon
Juice of 1 medium lemon
1/8 teaspoon salt
Pancakes
1–2 cups water
1/2 cup cottage cheese
1 large egg
2 cups dry pancake mix of choice
Filling
1
LINE a baking sheet with parchment paper or wax paper and SET ASIDE.
2
PLACE 3/4 cup cottage cheese into a blender.
3
ADD half of 1 package (8 ounces) cream cheese.
4
ADD 1 ½ tablespoons maple syrup.
5
ADD 1 teaspoon vanilla extract.
6
BLEND on high until completely smooth.
7
POUR about 2 tablespoons cheesecake mixture onto prepared baking sheet and SPREAD OUT to a circle about 3 inches wide.
8
REPEAT with remaining cheesecake mixture to MAKE a total of 4 – 6 circles.
9
PLACE baking sheet into freezer 30 minutes or until cheesecake circles are frozen.
Sauce
1
PLACE 2 tablespoons chia seeds into a blender and blend on high until finely ground.
2
SET ASIDE ground chia seeds.
3
PLACE 1 package (16 ounces) hulled strawberries into a medium saucepan.
4
ADD 1/4 cup pure maple syrup.
5
ADD zest of 1 medium lemon.
6
ADD juice of 1 medium lemon.
7
ADD 1/8 teaspoon salt.
8
COOK over medium-low heat until strawberries begin to break down, about 10 minutes.
9
MASH with potato masher until strawberries are pureed.
10
REMOVE from heat and STIR IN ground chia seeds.
Pancakes
1
PREHEAT oven to 170°F.
2
PREHEAT a large skillet over medium-low heat.
3
POUR 1 cup water into a large bowl.
4
ADD 1/2 cup cottage cheese.
5
ADD 1 large egg.
6
WHISK until thoroughly combined.
7
ADD 2 cups dry pancake mix of choice.
8
WHISK to combine.
9
ADD more water as needed to reach desired consistency.
10
SPRAY skillet lightly with cooking spray.
11
POUR about 1/4 pancake batter into skillet and COOK about 30 seconds.
12
PLACE 1 frozen cheesecake circle onto center of pancake and PUSH DOWN slightly.
13
POUR 2 –3 tablespoons pancake batter over frozen cheesecake circle.
14
COOK 2 –3 minutes until golden brown.
15
FLIP pancake and COOK 2 –3 minutes golden brown.
16
TRANSFER pancake to an oven proof platter and PLACE into oven.
17
REPEAT with remaining pancake batter and remaining frozen cheesecake circles.
18
SERVE immediately with a generous spoonful of warm strawberry sauce.
