Description
These Strawberry Cheesecake Oat Pancakes bridge the gap between comfort food and functional nutrition. Packed with protein and fiber, this decadent-tasting breakfast uses whole-grain oats and a tangy Greek yogurt-based ‘cheesecake’ filling to keep you full and satisfied until lunch.
Ingredients
Scale
- For the Oat Pancakes:
- 1 cup rolled oats (blended into flour)
- 1 large egg
- 1/2 cup egg whites
- 1/2 cup plain Greek yogurt
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1/2 teaspoon cinnamon
- 1 tablespoon maple syrup (optional)
- 2–3 tablespoons unsweetened almond milk (as needed)
- For the Cheesecake Filling:
- 1/2 cup low-fat cottage cheese or Greek yogurt
- 2 tablespoons light cream cheese, softened
- 1 scoop vanilla protein powder
- 1 teaspoon lemon zest
- For the Strawberry Topping:
- 1 cup fresh or frozen strawberries, chopped
- 1 tablespoon water
- 1 teaspoon chia seeds
- 2 digestive biscuits or graham crackers, crushed
Instructions
- Prepare the Strawberry Compote: Combine strawberries and water in a small saucepan over medium heat. Simmer for 5-7 minutes until syrupy. Stir in chia seeds and set aside to thicken.
- Make the Pancake Batter: Blend oats, egg, egg whites, yogurt, baking powder, vanilla, and cinnamon until smooth. Let the batter rest for 5 minutes to allow the oats to hydrate.
- Cook the Pancakes: Heat a non-stick skillet over medium-low heat with light cooking spray. Pour 1/4 cup of batter per pancake. Cook until bubbles form on the surface, flip, and cook for 1-2 minutes more until golden.
- Whip the Cheesecake Filling: Whisk together cottage cheese (or yogurt), softened cream cheese, protein powder, and lemon zest until smooth.
- Assemble the Stack: Place one warm pancake on a plate, spread with cheesecake filling, and add a drizzle of strawberry compote. Repeat layers.
- Garnish and Serve: Pour remaining sauce over the top and sprinkle with crushed biscuits for that classic cheesecake ‘crust’ crunch.
Notes
Letting the batter rest for 5 minutes is crucial for a fluffy texture that doesn’t fall apart. For a silkier filling, pulse the cottage cheese mixture in a blender. Do not assemble until ready to eat to prevent the pancakes from becoming soggy.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 stack
- Calories: 380
- Sugar: 14g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 8g
- Protein: 34g
- Cholesterol: 110mg