Gluten-Free Cream Cheese Pancakes Recipe

Name: Gluten-Free Cream Cheese Pancakes Recipe
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4
Ingredients: 1 cup (4 ounces) white rice flour; 1/2 cup (2 ounces) cornstarch; 1/2 cup (2 ounces) sweet rice flour; 1/4 cup (1.75 ounces) granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/4 teaspoon xanthan gum; 2 large eggs; 1 cup milk (for dairy-free, replace with dairy-free milk); 1/4 cup vegetable oil; 1 teaspoon vanilla extract; 2 ounces cream cheese, cut into 1/2 teaspoon size pieces OR 1/2 cup ricotta cheese

Dense cream cheese holds its shape and creates lovely little pockets of warm, oozing cheese throughout the cooked pancakes.

Variations

Replace the cream cheese with ricotta cheese. The ricotta melts a little more into the pancakes but still creates small pockets of cheese.

Add fresh fruit. Along with the cheese, sprinkle some blueberries onto the pancakes as they cook or serve with fresh strawberries or other berries.

Use almond milk. Even if you aren't dairy-free, almond milk adds a pleasant flavor to the finished pancakes.

Use dairy-free cream cheese. If you are dairy-free, replace the cream cheese with dairy-free cream cheese.

Gluten-Free Cream Cheese Pancakes Recipe

Prep 5 mins

Cook 10 mins

Active 20 mins

Total 15 mins

Serves 4 servings

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1 cup (4 ounces) white rice flour
1/2 cup (2 ounces) cornstarch
1/2 cup (2 ounces) sweet rice flour
1/4 cup (1.75 ounces) granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon xanthan gum
2 large eggs
1 cup milk (for dairy-free, replace with dairy-free milk)
1/4 cup vegetable oil
1 teaspoon vanilla extract
2 ounces cream cheese, cut into 1/2 teaspoon size pieces OR 1/2 cup ricotta cheese

In a medium bowl, whisk together white rice flour, cornstarch, sweet rice flour, granulated sugar, baking powder, salt, and xathan gum. Add eggs, milk, vegetable oil, and vanilla extract. Whisk until smooth.
Lightly oil a flat griddle pan. Heat griddle over medium-high heat. Pour batter, approximately 1/4 cup, onto griddle. Batter should "sizzle" when it hits the pan. Dot the surface of each pancake with a few pieces of cheese or small 1/2 teaspoon dots of ricotta.
Cook for approximately 3 minutes. Flip pancakes when bubbles appear all over the surface of the pancake and begin to pop. The pancake should begin to look almost dry. Flip and cook another 1-1 1/2 minutes.

Nutrition Facts (per serving)
811	Calories
24g	Fat
130g	Carbs
20g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	811
% Daily Value*
Total Fat 24g	31%
Saturated Fat 6g	29%
Cholesterol 112mg	37%
Sodium 742mg	32%
Total Carbohydrate 130g	47%
Dietary Fiber 8g	28%
Total Sugars 17g
Protein 20g
Vitamin C 0mg	1%
Calcium 329mg	25%
Iron 5mg	26%
Potassium 382mg	8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.