Ingredients
Pancake Ingredients:
- 1/4 cup gluten-free oat flour (see notes on how to make your own)
- 1 tablespoon granulated sugar
- 1 1/2 teaspoons baking powder
- 2 large eggs
- 1/2 cup full-fat cottage cheese
- 3 tablespoons plain Greek yogurt
- 1 tablespoon canola oil (or melted coconut oil)
- 1 1/4 teaspoons pure vanilla extract
Cheesecake Filling:
- 4 ounces cream cheese, softened
- 3/4 cup plain Greek yogurt
- 1/3 cup powdered sugar
- 1 teaspoon pure vanilla extract
- 1/2 to 2/3 cup chopped strawberries
Instructions
- Prepare the Pancake Batter:
In a blender, combine the oat flour, sugar, baking powder, eggs, cottage cheese, Greek yogurt, oil, and vanilla extract. Blend until smooth, ensuring that no lumps of cottage cheese remain. The batter should be thick yet pourable. If it appears too thick, a tablespoon of milk or water can be added to adjust the consistency. - Cook the Pancakes:
Heat a nonstick or lightly greased pan over medium heat. Pour approximately 1/4 cup of batter into the pan, allowing it to spread slightly into a round shape. Cook for 2 to 3 minutes until bubbles form on the surface. Carefully flip the pancake and cook for another minute until the bottom is lightly browned. Transfer to a plate and repeat with the remaining batter. - Prepare the Cheesecake Filling:
In a mixing bowl, beat together the cream cheese, Greek yogurt, powdered sugar, and vanilla extract until smooth and creamy. The mixture should be spreadable but not runny. If needed, additional powdered sugar can be added for sweetness or thickness. - Assemble the Pancakes:
Place a pancake on a flat surface and spread about 1/4 cup of the cheesecake filling in the center. Sprinkle with chopped strawberries. Carefully roll up the pancake, creating a filled roll. Repeat with the remaining pancakes. - Garnish and Serve:
Arrange the filled pancakes on a serving plate. For an extra touch of sweetness, dust with powdered sugar and garnish with additional strawberries. Serve immediately for the best texture and flavor.
Notes
How to Tell When Pancakes Are Done:
A common concern for beginners is knowing when pancakes are fully cooked. The best indicator is the appearance of small bubbles on the surface and slightly dry edges before flipping. Once flipped, the pancake should have a golden brown color, and the second side should take less time to cook. If unsure, a toothpick inserted into the center of a pancake should come out clean.
Making Homemade Oat Flour:
If pre-packaged oat flour is unavailable, making it at home is simple. Use a blender or coffee grinder to process rolled oats until they reach a fine, flour-like consistency. This allows better control over the freshness and quality of the flour.
Preventing Pancakes from Sticking to the Pan:
Using a nonstick pan or lightly greased skillet is key to preventing sticking. If using oil, wiping away excess oil with a paper towel ensures that the pancakes cook evenly without becoming greasy. A well-heated pan also helps with even cooking.
Adjusting Pancake Thickness:
If the batter is too thick, adding a small amount of milk or water can help. Conversely, if the batter is too runny, a teaspoon of additional oat flour can be blended in to thicken it. The ideal consistency should allow the batter to pour smoothly while still holding its shape on the pan.
- Prep Time: 10 minutes
- Cook Time: 20 minutes