In an attempt to use up some cream cheese I had in the refrigerator, I thought about creating a cream cheese gluten free pancakes recipe. At first, I thought of just spreading the cream cheese between the pancakes. Then I thought, what about if I could taste gooey chunks of cream cheese in the middle? – and then top them with strawberries, blueberries or blackberries? That would make a cheesecake pancake! I ended up adding some to the batter creamed, and the rest in chunks. Oh my! – very filling and much like a dessert without all the refined sugar!
You can be very creative with this recipe. Add blueberries to the batter, etc.
A super rich gluten free pancakes recipe that may be adjusted to your liking of richness. Do you dare?
- 8 oz. (1 package) gluten-free cream cheese, divided (I use Philadelphia brand), half cut into small cubes, the size of small marshmallows
- 1 cup rice flour
- 2 teaspoons gluten-free baking powder* (I use Rumford's brand)
- 1 teaspoon xanthan gum*
- 1/4 teaspoon sea salt
- 1 egg, beaten
- 1 cup raw almond milk or other naturally sweetened milk or non-dairy substitute
- 1/4 oil (I used extra virgin olive oil)
- 1 pear, peeled and pureed (1/3 - 1/2 cup pear sauce) - (or applesauce)
- Strawberries, blueberries, blackberries, etc. (see Berry Sauce recipe below)
- In a medium size bowl, whisk together flour, baking powder, xanthan gum and salt; set aside.
- In the large bowl of your mixer, cream the cream cheese; add beaten egg a little bit at the time until thoroughly blended.
- Add pear or applesauce and oil and mix slightly.
- Add milk in small amounts until creamy.
- Add flour mixture and beat on medium speed until creamy. (batter will be a little thick).
- Using a rubber spatula, fold in 4 oz. of cream cheese chunks.
- Heat a lightly oiled griddle, skillet or frying pan over medium high heat. Pour 1/4 cup of batter for each pancake.
- Cook until pancakes are golden brown on both sides.
- Refrigerate any left-overs.
- Set aside some slices or pieces of your berries to be used as garnishing for each pancake stack.
- In a small sauce pan, add your strawberries, blueberries, blackberries, etc. Cook on medium heat for about 10 minutes. I used a mixture of blueberries and raspberries.
- Add cooked fruit to your blender or food processor and puree.
- Strain the pureed fruit through a fine mesh strainer into the same pot. Use a a large spoon or even a whisk to push the fruit through.
- Add 2 tablespoons of xylitol, sugar, or your favorite sweetener to taste; and stir.
- You may wish to add butter, margarine or spread in between and on top of each stack prior to pouring fruit mixture over pancakes. I like xylitol because it is not bitter like many sugar substitutes.
- Top with fruit.
*For a corn-free version be sure to use corn-free xanthan gum or guar gum, and substitute double the amount of baking soda for the baking powder.
If you have a recipe that you already enjoy that you use for gluten-free pancakes you can just add 4 oz. or less of cubed cream cheese in the batter and top with the pureed berry sauce and fruit.