Saturday, June 8, 2013

Strawberry Short Stack

Looking for a low calorie way to enjoy some pancakes?
I found this sweet recipe in my Hungry Girl 300 Under 300 cookbook. 

1/3 C whole-wheat flour
2 tbsp old-fashioned oats
1/2 tsp baking powder
1 no-calorie sweetner packet (I used Stevia)
Dash salt
1/4 C fat-free liquid egg substitute
1 tbsp light vanilla soymilk
2 tbsp sugar-free strawberry preserves (I used SimplyFruit to avoid more artificial sweetners)
1/2 C sliced strawberries
1/4 C cool whip free, thawed

Combine flour, oats, baking powder, sweetner, 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 heat for 20 seconds, until softened and warm.  Stir into pancake batter until thoroughly mixed.

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 1-2 minutes until both sides are lightly browned. Repeat with the second pancake.

Combine strawberries with cool whip in a bowl and lightly stir.  Spoon mixture evenly over a pancake, and then place the second pancake lightly on top. 

 Makes 1 serving (2 pancakes).  Per serving - 289 calories, 1.75g fat, 471 mg sodium, 60.5g carbs, 7.5g fiber, 7g sugars, 14g protein.  NOTE: I tripled the recipe so my husband and I could each have 3 pancakes.

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