Chocolate Chip Sour Cream Pancakes, Diabetic

The last time I went shopping there was a terrific price on sour cream so I grabbed 2 BIG containers. I'm currently putting sour cream in everything I can think of! I'm the first to admit that this wouldn't be a daily thing but for a special breakfast (Valentines, Mothers Day?) it isn't going to break the diabetic bank

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups all-purpose flour
• 3  tablespoons Splenda sugar substitute
• 1  teaspoon baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup Egg Beaters egg substitute (or egg white)
• 1  cup nonfat milk
• 3⁄4 cup fat free sour cream
• 2  tablespoons  melted margarine (heart healthy)
• 2  tablespoons unsweetened applesauce
• 1  teaspoon vanilla extract
• 1⁄4 cup  semisweet mini chocolate chips
•  Pam cooking spray, for the griddle

Directions

1. Sift the flour, sugar, baking powder, baking soda, and salt into a medium-size mixing bowl.
2. In a separate bowl, whisk the eggs until foamy, then whisk in the milk, sour cream, melted butter, and vanilla. Make a well in the dry ingredients, add the liquids, and whisk briefly, just until the batter is blended.
3. Let rest 2 minutes.
4. Fold in the chocolate chips and set aside for several minutes while you preheat a griddle or skillet.
5. Heat an electric griddle (you can also use a pan or 2 on the stove top but it takes a lot longer because you have to do fewer at a time)let preheat for 3 to 4 minutes.
6. Spray griddle with PAM.
7. Using about 1/3 cup batter per pancake, ladle the batter onto the hot skillet.
8. Cook about 1 1/2 minutes on the first side, until the bubbles on top are starting to pop, then flip and cook about 1 minute on the second side.
9. Repeat for remaining batter.
10. Top with no sugar added syrup if desired.