As many breakfast recipes as I’ve been posting lately, I think it’s obvious I’ve been on a breakfast kick. And I still have a huge list of recipes/ideas I want to try! =) It makes it incredibly hard to chose, so I let Jordan pick and he said, “pancakes”! Naturally that meant strawberry cheesecake multigrain pancakes ;).

I kind of just flew by the seat of my pants for these pancakes and luckily they turned out great. I took a whole wheat pancake recipe, added wheat bran, flax seed, and wheat germ. I increased the baking powder slightly to keep them light and fluffy despite the whole wheat and folded in some ricotta cheese, chopped strawberries, and bits of cream cheese. The ricotta cheese adds a subtle hint of “cheesy” flavor and then you have little bits of ooey-gooey cream cheese scattered throughout – delicious! Of course, you could top these with a cream cheese glaze/syrup or a little powdered sugar, but they are pretty darn good plain =). And I was pleasantly surprised when I looked at the nutritional info on these pancakes – only 63 calories and 1.7 grams of fat per pancake. Not bad at all. Enjoy!

I do have a confession about my pancakes though. I hardly ever eat them with syrup or fruit or whipped cream. I really prefer my pancakes plain, but I feel like for food styling purposes I should top them with something, so it’s usually a little dollop of whipped cream (that I scrape off and eat separate from my pancakes). I feel better now that you know. Can we still be friends?? 😉
Strawberry Cheesecake Multigrain Pancakes 
1 cup white whole wheat flour
1/4 cup wheat bran
2 tbsp ground flax seed
2 tbsp wheat germ
1-1/2 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1 tbsp sugar
1 egg
1-1/3 cup low-fat (or fat-free) buttermilk
1 tsp vanilla extract
1/4 cup low-fat ricotta cheese
zest of 1 lemon
1/2 cup finely chopped frozen strawberries (do not thaw)
1 ounce 1/3 less fat cream cheese

1. Place cream cheese in freezer to firm up slightly. It doesn’t have to actually freeze, just get cold enough that you can chop it into very small pieces to fold into the batter. By the time you get the rest of the batter mixed up, it should be firm enough.
2. In large bowl, whisk together flour, wheat bran, flax seed, wheat germ, baking powder, baking soda, salt, lemon zest, and sugar.
3. In separate bowl or measuring cup, whisk together buttermilk, vanilla, ricotta cheese, and egg. Add to dry ingredients and whisk just until combined, being careful not to overmix. Gently fold in chopped strawberries and chopped cream cheese.
4. Heat non-stick skillet over medium heat. Scoop batter using #20 scoop (3 tbsp) onto preheated skillet. (The batter will be slightly thick and you may need to “help” it spread out some as you drop the batter into the skillet.) Once bubbles begin to appear, flip pancakes – only flip one time. Makes 15 pancakes, 4-5 servings.

Nutritional Info (per pancake): 63 calories; 1.7 g fat; 9.3 g carbohydrates; 1.8 g fiber; 3.3 g protein

Categories: Breakfast, Pancakes

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