Strawberry Cheesecake Pancakes

• 1 whole Lemon, Zested & Juiced
• 4 cups Fresh Strawberries, Washed, Hulled And Halved
• 3 Tablespoons Maple Syrup, Divided
• 1/2 cups Plain Greek Yogurt (or Sour Cream)
• 1/2 cups Whole Wheat Flour
• 1/2 cups White Wheat Flour
• 1 teaspoon Baking Powder
• 1/2 teaspoons Salt
• 1/2 cups Milk
• 1 whole Egg
• 1 Tablespoon Coconut Oil, Melted Plus A Bit More For Greasing The Griddle
• 1 teaspoon Vanillla Extract
• 1/2 cups Cottage Cheese
• 2 whole Graham Cracker Sheets (4 Small Rectangles Per Sheet), Crushed

1. Start by combining the lemon juice, strawberries and 2 tablespoons of the maple syrup in a saucepan over medium-high heat. Bring to a boil the reduce heat to a simmer and cook for about 10 minutes.
2. While strawberries are cooking, in a small bowl whisk together the yogurt with the remaining tablespoon of maple syrup. Store in the fridge until ready to serve.
3. Heat a large skillet or griddle to medium. Grease with a bit of coconut oil.
4. In a large bowl whisk together flours, baking powder and salt until well combined. Mix milk, egg, oil, and vanilla together in a small bowl then add it into the bowl with the dry ingredients. Lightly stir together until just incorporated. Stir the zest of the lemon and the cottage cheese into the batter.
5. Pour 1/3 cup sized scoops of batter into the skillet, leaving space between each pancake. Cook for 3-4 minutes on the first side, or until bubbly. Flip the pancake and cook for 2-3 minutes more. Remove cooked pancakes to a plate and finish cooking the rest of the batter.
6. To serve, top the pancakes with the strawberry sauce, sweetened yogurt, and graham cracker crumbs.

lemon, fresh strawberries, maple syrup, greek yogurt, whole wheat flour, white wheat flour, baking powder, salt, milk, egg, coconut oil, vanillla, cottage cheese, graham cracker sheets

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/strawberry-cheesecake-pancakes/ (may not work)