1To 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.
2Place preserves in a microwave-safe bowl and cook for 20 seconds, until softened and warm. Stir into pancake batter until thoroughly integrated.
3Bring 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.
4Remove 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.
5While 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.
6If you like, add a bit of reddi-whip and a drizzle of pancake syrup.