Strawberry Shortcake PancakesBy Erin from Dinners, Dishes and Desserts
Adapted from Hungry Girl
1/3 cup flour (all-purpose or whole wheat)
2 Tbls Oats
1/2 tsp baking powder
1 packet of Splenda (or 1 tsp sugar)
Dash of salt
1 egg (1/4 egg substitute)
3 Tbls milk + splash of vanilla (or 1 Tbls vanilla soy milk + 2 Tbls water)
2 Tbls Strawberry Jelly
1/2 cup Strawberries
1/4 cup Cool Whip
To make the batter, combine flour, oats, baking powder, sweetener and salt in a bowl. Add the egg and milk, mix well. In a small bowl warm the strawberry jelly for 20 seconds in the microwave. You really just want it to be soft, so you can mix it in with the batter. Stir the jelly and the batter together until it is thoroughly integrated. Set aside.
Wash and slice the strawberries. In a small bowl stir together the whip cream and the strawberries. Set aside.
Heat a large skillet over medium-high heat. Spray with nonstick spray. Cook pancakes for 2-3 minutes on the first side, and 1-2 minutes on the second side. You can let the pancakes cool slightly if you don't want the whip cream to melt. I couldn't wait though :) Spoon the whip cream evenly over one pancake and top with the second pancake. You can top with addition whip cream or drizzle with syrup if desired.
