Strawberry Short Stack
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
1/3 cup whole-wheat flour2 tbsp. old-fashioned oats1/2 tsp. baking powder1 no-calorie sweetener packet (like Splenda)Dash salt1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)1 tbsp. light vanilla soy milk2 tbsp. sugar-free strawberry preserves1/2 cup sliced strawberries1/4 cup Cool Whip Free, thawedOptional: Fat Free Reddi-whip, sugar-free pancake syrup
To make the batter, combine flour, oats, baking powder, sweetener, and salt in a bowl. Add egg substitute, soy milk, and 2 tbsp. water. Mix well and set aside.
Place preserves in a microwave-safe bowl and nuke 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. Add half the batter to form a large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 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 that 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 squirt of Reddi-whip and a drizzle of pancake syrup. Woo hoo!
MAKES 1 SERVING
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user WASCWYWBT.
Place preserves in a microwave-safe bowl and nuke 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. Add half the batter to form a large pancake. Cook for 2 - 3 minutes, until pancake begins to bubble and is solid enough to flip. Gently flip and cook for an additional 1 - 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 that 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 squirt of Reddi-whip and a drizzle of pancake syrup. Woo hoo!
MAKES 1 SERVING
Serving Size: Makes 1 serving
Number of Servings: 1
Recipe submitted by SparkPeople user WASCWYWBT.
Nutritional Info Amount Per Serving
- Calories: 292.9
- Total Fat: 1.9 g
- Cholesterol: 0.0 mg
- Sodium: 665.2 mg
- Total Carbs: 60.6 g
- Dietary Fiber: 7.9 g
- Protein: 13.5 g
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