Strawberry Short Stack

Makes 2 servings

  • 2/3 cup whole wheat flour
  • 4 Tbs old fashioned oats
  • 1 tsp baking powder
  • 2 packets Splenda
  • Dash salt
  • 1/2 cup egg whites
  • 2 Tbs fat free milk 
  • 2 Tbs sugar-free preserves
  • 1 cup sliced strawberries
  • 1/2 cup light Cool Whip Free, thawed
  • Optional: Fat Free Reddi-wip, sugar-free pancake syrup 
  1. To make the batter, combine flour, oats, baking powder, sweetener, and salt in a bowl. Add egg whites, milk, and 4 Tbs water. Mix well and set aside.
  2. Place preserves in a microwave-safe bowl and nuke 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. Add one quarter of the batter (approx 1/3 cup) 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. Keep warm till you have made all 4 pancakes.
  4. Remove skillet from heat, re-spray, and return to medium-high heat. Repeat with remaining batter to make 3 more pancakes.
  5. While pancakes cool slightly, combine strawberries with Cool Whip in a bowl and lightly stir. Spoon half this mixture evenly over one pancake, and then place a second pancake lightly on top.  This makes one serving.
  6. Make up a second serving in the same manner.
  7. If you like, add more Cool Whip and a drizzle of pancake syrup.