Strawberry Cheesecake Pancakes with Homemade Whipped Topping

My mom made the most amazingly cute silver dollar pancakes in the shape of Mickey Mouse when I was little. Honestly, she could make the most amazing fluffy pancakes ever and I never could figure out how.  She only used boxed mix and milk, yet they always seemed perfect.  Mine on the other hand were stiff, flat, and tasted more like cardboard, no matter what I did.  Then one day we went to an IHOP and they had NY Cheesecake Pancakes.  I was determined to make them.

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These pancakes are actually extremely easy to make even though they are completely from scratch.

Ingredients: 

Strawberry Topping
1 1/2 Cups Organic Strawberries, tops cut off, sliced thinly
1/2 tablespoon organic sugar
1 tablespoon water

Batter
1 1/4 cups Organic All-Purpose Flour
1 1/4 cups buttermilk (organic/grass fed preferred)
2 egg whites
1/4 cup coconut oil, melted
1/4 organic sugar
1 teaspoon baking powder
1 teaspoon baking soda
2 cups chopped frozen cheesecake

Homemade Whipping Topping – Get recipe HERE

Directions: 

Mix ingredients for strawberry topping together in a small bowl.  Refrigerate until ready to use (at least one hour).

Preheat oven to 200 degrees F. Place oven safe dish inside to hold finished pancakes.

In a large bowl combine, flour, sugar, baking powder, and baking soda.  Mix lightly to combine. Set aside.  In a smaller bowl, add the 2 eggs whites. Beat with a whisk until stiff peaks form (5-7 minutes).  Add the buttermilk and coconut oil to the mixture and stir just until almost well combined. Add in the stiff egg whites and fold into mixture.  Do Not over mix in egg whites. Add in chopped cheesecake.

Heat a medium skillet with some coconut oil over medium low heat.  Add 1/4 – 1/2 cup of pancake batter at a time to your skillet. Wait until bubbles begin to form, then flip.  Cook another 2-3 minutes and remove to warmed plate in oven.  Repeat until you have no more pancake batter left.  Eat and enjoy.

Notes: 

• These pancakes are very filling. You won’t need to eat as many as you would regular pancakes.

• The cheesecake pieces should be about 1/4 inch big and must be frozen when adding in to batter.

• Don’t have buttermilk?  Add one tablespoon of white vinegar to a 1 cup measuring glass. Fill remaining measuring cup with milk.  Wait at least time minutes, use as normal.
• Stiff peaks for egg whites should stay up without falling.  If you can turn your bowl upside down and the eggs whites move at all, keep whisking.

• Make mayo from the egg yolks that you didn’t use.
• Don’t feel like making egg whites? Just use one whole egg, but note they will not be as fluffy.
• Use a spatula to fold in egg whites carefully. Stop folding when they are mixed.  Do not overdue this part.

• The cheesecake weighs the pancakes down.  Medium low heat allows the pancakes to have a longer time to stiffen up without burning.

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