Cheesecake pancakes

Name: Cheesecake pancakes Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 4.0 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal; 1.0 large Egg fresh whole raw; 1.0 tbsp Half and Half Cream; 1.0 tbsp Cinnamon ground; 1.0 tsp Pumpkin Pie spice; 0.5 tsp Baking Powder; 1.0 1tsp Canola Oil; 3.0 medium (1-1/4 dia) Strawberries fresh; 1.0 oz Cream Cheese; 1.0 tbsp Whipped Cream pressurized

Minutes to Prepare: 10
Minutes to Cook: 10

Number of Servings: 1

Ingredients

4.0 tbsp Bob's Red Mill - Organic Whole Ground Flax Seed Meal1.0 large Egg, fresh, whole, raw1.0 tbsp Half and Half Cream1.0 tbsp Cinnamon, ground1.0 tsp Pumpkin Pie spice0.5 tsp Baking Powder1.0 1tsp Canola Oil3.0 medium (1-1/4" dia) Strawberries, fresh1.0 oz Cream Cheese1.0 tbsp Whipped Cream, pressurized

Directions

Combine everything minues the strawberries whipped cream and cream cheese together to make pancake batter and cook like normal. Beat splenda and cream cheese together and toss with strawberries.. Lauer up and top with whipped cream

Serving Size: Makes 3 cakes

Number of Servings: 1.0

Recipe submitted by SparkPeople user KUMASKITTY.

Servings Per Recipe: 1

Nutritional Info Amount Per Serving

Calories: 391.6
Total Fat: 31.0 g
Cholesterol: 225.3 mg
Sodium: 411.6 mg
Total Carbs: 20.3 g
Dietary Fiber: 12.8 g
Protein: 15.5 g

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