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Reprinted from Celi-Yak News Spring 2014


  • 1 1/2 cups strawberries, hulled and sliced
  • 2 tablespoons seedless strawberry jam
  • 1 1/4 cups gluten-free flour blend
  • 2 tablespoons cane sugar
  • 1 teaspoon gluten-free baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup buttermilk OR 1 cup plus 3 tablespoons milk + 1 tablespoon white vinegar
  • 2 tablespoons light olive oil OR your favorite vegetable oil
  • 1 large egg
  • 2 cups chopped frozen cheese-cake
  • Cooking spray
  • Butter, confectioners' sugar or whipped cream, for topping (optional)


  • Mix the straw-berries, jam and 2 tablespoons warm water in a
  • bowl; set aside.
  • Preheat the oven to 200 degrees F.
  • Pulse the flour blend, buttermilk, egg, vegetable oil, granulated sugar, baking powder, baking soda and salt in a blender until smooth.
  • Transfer to a bowl and stir in the cheesecake pieces, keeping them whole.
  • Coat a large nonstick skillet or griddle with cooking spray and heat over medium heat.
  • Working in batches, pour about 1/4 cup batter into the skillet for each pancake.
  • Cook until bubbly on top, about 4 minutes, then flip and cook until the other side is golden brown, about 2 more minutes.
  • Transfer the finished pancakes to a baking sheet and keep warm in the oven.
  • Serve the pancakes topped with the strawberry sauce; top with butter, confectioners' sugar or whipped cream, if desired.

Categories: Gluten-Free  Pancake 

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