Strawberry White Chocolate Chip Cheesecake Pancakes
- xxoliviarussellxx
- Dec 16, 2014
- 2 min read
Strawberries are technically a summer fruit, but I just love them so much! And I've definitely struggled with buying strawberries lately. Sometimes the strawberries were moulding on the shelf in the food store! It was frustrating and I definitely felt discouraged from buying any more strawberries. But it seems the grocers have changed their supplier and the strawberries are doing well. Another thing to be happy for: this weather! Our weather is so perfect right now! The hottest it gets during the day is around 74 degrees and nights are about 62. Not too hot, not too cold. And it's been fairly consistent for the past two weeks, so I'm super excited for Christmas. The weather hasn't been this consistent and nice around the holiday season in years. I think it was over 80 degrees last Christmas. Yikes!
So while the weather is so nice, on my second day of vacation, and first day of sleep, I decided to make pancakes. And not just any pancakes. Strawberry White Chocolate Chip Cheesecake Pancakes! This is one of those recipes that I honestly just added to as I went. I woke up with the idea of doing strawberry pancakes. Then I thought, 'there's still some cream cheese left in the fridge; I should make strawberry cheesecake pancakes'. And as I was pulling out ingredients, I saw the white chocolate chips and thought, 'this needs to happen!' And that's how this little beauty came to be!
"Strawberry White Chocolate Chip Cheesecake Pancakes almost sound too good to be true, but this little breakfast item will warm you with Christmas cheer!"
Serves 8
Strawberry White Chocolate Chip Cheesecake Pancakes
Ingredients:
2 cups pancake mix
1 cup almond milk
2 tablespoons cream cheese
1 tablespoon raspberry agave
1/2 cup white choclate chips
A pinch of cinnamon and nutmeg
Directions:
Mix ingredients with either a blender or in a food processor
Lightly grease pan with non-stick spray
Pour batter into heated (medium heat) pan, about two tablespoons each.
Allow to cook for approximately 30 seconds on each side to avoid burning.
Drizzle with syrup to serve and enjoy! (I paired mine with an egg-white and vegetable mixture)
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