Blueberry Cheesecake Pancakes
These healthy breakfast pancakes are a winner in my books
Makes enough for: 1 batch pancakes
Ingredients
- 115 g stiff cream cheese, cut into small cubes
- 40 g salted butter, divided
- 125 g flour
- 40 g fructose
- 5 mls baking powder
- 2.5 mls bicarbonate of soda
- 1 egg, lightly beaten
- 290 mls buttermilk
- 0.625 mls apple cider vinegar
- 180 g fresh blueberries
- maple syrup for serving
Method
- Place the cream cheese into a bowl and freeze while you make the batter
- Melt 25g butter in the microwave and set aside to cool
- Place the flour, fructose, baking powder and bicarbonate of soda into a mixing bowl and whisk to combine
- Place the egg and buttermilk into a small mixing bowl and whisk to combine
- Add the cooled butter and vinegar and whisk to combine
- Pour into the flour and whisk until there are no lumps
- Leave to rest for at least 5 minutes before adding the cream cheese and stirring in
- Heat a large frying pan over a medium to high temperature
- Melt the remainder of the butter and brush some on to the pan
- Reduce the temperature to medium and then pour in the batter - about 70 - 80 mls per pancake
- Dot each pancake with 3 to 4 blueberries (depending on the size of the berries and the pancake)
- When the edges start browning and bubbles form and pop, flip them over
- Cook until the bottom is browned before setting aside
- Do this with all the batter, brushing the bottom of the pan as needed with the melted butter
- Serve with the remaining fresh blueberries and maple syrup