Strawberry Short Stack

Strawberry Short Stack

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Beth Ellefson

By
@belle2354

Only 289 calories!

Rating:

★★★★★ 1 vote

Serves:
1
Prep:
10 Min
Cook:
15 Min

Ingredients

  • 1/3 c
    whole wheat flour
  • 2 Tbsp
    old-fashioned oats
  • 1/2 tsp
    baking powder
  • 1
    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

How to Make Strawberry Short Stack

Step-by-Step

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

Printable Recipe Card

About Strawberry Short Stack

Course/Dish: Other Breakfast
Other Tag: Healthy




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