Strawberry Short Stack Recipe

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Strawberry Short Stack

Beth Ellefson


Only 289 calories!

pinch tips: Perfect Bacon Every Time





10 Min


15 Min


1/3 c
whole wheat flour
2 Tbsp
old-fashioned oats
1/2 tsp
baking powder
no calorie sweetener packet
dash salt
1/4 c
fat free liquid egg substitute
1 Tbsp
light vanilla soymilk
2 Tbsp
sugar-free strawberry preserves
1/2 c
sliced strawberries
1/4 c
cool whip, thawed

Directions Step-By-Step

To make the batter, combine four, oats, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tablespoons water. Mix well and set aside.
Place preserves in a microwave-safe bowl and cook for 20 seconds, until softened and warm. Stir into pancake batter until thoroughly integrated.
Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add half the batter to form a large pancake. Cook for 2 to 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 to 2 minutes, until both sides are lightly browned and inside is cooked through. Plate your pancake and set aside.
Remove skillet from heat, re-spray and return to medium-high heat. Repeat with remaining batter to make a second pancake and then set aside as well.
While pancakes cool slightly, combine strawberries with cool whip in a bowl and lightly stir. Spoon this mixture evenly over one pancake, and then place the second pancake lightly on top.
If you like, add a bit of reddi-whip and a drizzle of pancake syrup.

About this Recipe

Course/Dish: Other Breakfast
Other Tag: Healthy