Berry Cheesecake Gluten Free Pancakes

Ingredients:

• 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)

Instructions:

For the Pancakes
1. In a medium size bowl, whisk together flour, baking powder, xanthan gum and salt; set aside.
2. In the large bowl of your mixer, cream the cream cheese; add beaten egg a little bit at the time until thoroughly blended.
3. Add pear or applesauce and oil and mix slightly.
4. Add milk in small amounts until creamy.
5. Add flour mixture and beat on medium speed until creamy. (batter will be a little thick).
6. Using a rubber spatula, fold in 4 oz. of cream cheese chunks.
7. Heat a lightly oiled griddle, skillet or frying pan over medium high heat. Pour 1/4 cup of batter for each pancake.
8. Cook until pancakes are golden brown on both sides.
9. Refrigerate any left-overs.
For the Berry Sauce
10. Set aside some slices or pieces of your berries to be used as garnishing for each pancake stack.
11. 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.
12. Add cooked fruit to your blender or food processor and puree.
13. 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.
14. Add 2 tablespoons of xylitol, sugar, or your favorite sweetener to taste; and stir.
15. 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.
16. Top with fruit.

Tips

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