I recently returned from a trip to Warsaw, Poland. I have to admit that I wasn’t looking forward to the food that much. For some silly reason, I thought Polish food wouldn’t be that exciting. I was so, so wrong. Out of all the places I’ve visited, I think Poland has the best food. Or okay, maybe it’s tied with Italy!
Our favorite place to eat were milk bars, a government-subsidized cafeteria-like relic from the Communist period. They serve ridiculously cheap traditional Polish food and the atmosphere is probably different than anything you’ve experienced. If you like 5-star restaurants and live a life of luxury, milk bars are absolutely not for you.
If you want to experience something with no-nonsense Polish grannies serving up good food, it’s totally worth a visit (or daily visits, like we did!) Crazy fact: times were so desperate during the Communist era that some milk bars actually chained the cutlery to the table to prevent thievery.
I ate pancakes and pierogi every day. Their pancakes are really thin and more crepe-like than American ones. My favorite pancake dish came with strawberries and a type of sweet cheese filling, which was made out of farmer’s cheese (also known as curd cheese). I’m not much of a crepe maker and I don’t have access to farmer’s cheese, so I went with more of an American-ized version.
So for these gluten-free strawberry cheesecake pancakes, I used my 100% whole grain pancakes for two recipe, but used all oat flour to make them gluten-free. I also added a little sugar since I was going for something more dessert-like! For the filling, I used Greek yogurt, cream cheese, vanilla and powdered sugar.
The pancakes themselves are full of protein. I know it sounds weird, but the cottage cheese in the batter creates an amazingly light texture. You blend it up and it’s totally undetectable. And other than the little bit of sugar in the filling and cream cheese, these strawberry cheesecake pancakes are actually pretty healthy. I love it when I don’t have to feel guilty about eating dessert for breakfast!
For another fun pancake variation, try these cherry pie pancakes. These maple bacon pancake poppers are also a great way to change things up!
Gluten Free Strawberry Cheesecake Pancakes Recipe
- 0.25 Gluten Free Oat Flour See notes
- 1 Granulated Sugar
- 1.5 Baking Powder
- 2 Egg
- 0.5 Full Fat Cottage Cheese
- 3 Plain Greek Yogurt
- 1 Canola Oil Or melted coconut oil
- 1.25 Pure Vanilla Extract
- 4 Cream Cheese
- 0.75 Plain Greek Yogurt
- 0.33 Powdered Sugar
- 1 Pure Vanilla Extract
- 0.5 Chopped Strawberries
- Use an immersion blender to blend all the pancake ingredients together. There should be no lumps of cottage cheese remaining. You can also use a food processor or blender.
- Pour 1/4 cup of the batter into a medium pan and cook at medium heat for about 2-3 minutes or until bubbly. Flip and cook for another minute or until browned on the bottom. Set aside to cool partially while preparing the filling.
- Beat together all the filling ingredients, except the strawberries, until well combined. Spoon 1/4 cup of filling into the center of each pancake. Top with some chopped strawberries.
- Roll up and garnish with additional strawberries and powdered sugar immediately before serving, if desired.