Ingredients
1/3 c whole-wheat flour
2 tbsp old-fashioned oats (not instant)
1/2 tsp baking powder
1 no-calorie sweetner packet
dash salt
1/4 c fat-free liquid egg substitute
1 tbsp light vanilla soymilk (or coconut milk)
2 tbsp sugar-free strawberry preserves
1/2 c sliced strawberries
1/4 c cool whipp free, thawed
optional toppings: fat free reddi-wip, sugar-free pancake syrup
Directions
- To make the batter, combine flour, oats, baking powder, sweetener, and salt in a bowl. Add egg substitute, soymilk, and 2 tbsp water. Mix well and set aside.
- Place preserves in a mircowave-safe bowl and nuke for 20 seconds, until softened and warm. Stir into 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 squirt of Reddi-wip and a drizzle of pancake syrup.
Makes 1 serving
Hungry Girl 300 under 300, p.74-75 by Lisa Lillien
