To make the batter, combine flour, 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 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 on the stove. 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-wip and a drizzle of pancake syrup. Woohoo!
|Serving Size: 1 Serving (345g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 92 (16%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 7g||35 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 2.8mg||1 %|
|Sodium 98.8mg||3 %|
|Potassium 528.3mg||14 %|
|Total Carbohydrate 116.6g||34 %|
|Dietary Fiber 8g||32 %|
|Sugars, other 108.6g|
|Protein 9.7g||14 %|
Powered by: USDA Nutrition Database
Calories per serving: 577
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!