I just came back from a wedding in Sedona this weekend. It was absolutely beautiful. My amazing friend Karlyn married her best friend Jon and I couldn't be happier for them. Although the time change has thrown me off, and my busy underpaid graduate student life and lack of sleep has been keeping me pretty busy, here is a breakfast I made right before I left for AZ. Super amazing in every way. Again, its like dessert for breakfast! Who wouldn't like it!
Ingredients
Serving Size: Entire Recipe
Calories-289
1/3 cup whole-wheat flour
2 tbsp. old-fashioned oats
1/2 tsp. baking powder
1 no-calorie sweetener packet (like Splenda)
Dash salt
1/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. light vanilla soymilk
2 tbsp. sugar-free strawberry preserves
1/2 cup sliced strawberries
1/4 cup Cool Whip Free, thawed
Optional: 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 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-wip and a drizzle of pancake syrup. Woohoo!
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