Strawberry Short Stack
Rating:
★★★★★ 1 vote5
Serves:
1
Prep:
10 Min
Cook:
15 Min
Ingredients
-
1/3 cwhole wheat flour
-
2 Tbspold-fashioned oats
-
1/2 tspbaking powder
-
1no calorie sweetener packet
-
·dash salt
-
1/4 cfat free liquid egg substitute
-
1 Tbsplight vanilla soymilk
-
2 Tbspsugar-free strawberry preserves
-
1/2 csliced strawberries
-
1/4 ccool whip, thawed
How to Make Strawberry Short Stack
- 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 Strawberry Short Stack
Course/Dish: Other Breakfast
Other Tag: Healthy
