Name: Chocolate Chip Sour Cream Pancakes, Diabetic
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 4 serving(s)
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

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Recipe by Annacia

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Chocolate Chip Sour Cream Pancakes, Diabetic created by Debbwl

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:: 20mins
Serves:
Units:

Nutrition Information

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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

Sift the flour, sugar, baking powder, baking soda, and salt into a medium-size mixing bowl.
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.
Let rest 2 minutes.
Fold in the chocolate chips and set aside for several minutes while you preheat a griddle or skillet.
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.
Spray griddle with PAM.
Using about 1/3 cup batter per pancake, ladle the batter onto the hot skillet.
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.
Repeat for remaining batter.
Top with no sugar added syrup if desired.

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RECIPE MADE WITH LOVE BY

@Annacia

Contributor

@Annacia

Contributor

"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"

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review by dlarson516

12/21/2014

My son loved these. The only item that confused me was the serving size. How many pancakes make a serving?
review by Sydney Mike

9/6/2011

Pretty much followed the recipe right on down & used the egg whites! Did serve them with the syrup indicated, but think I'd prefer them a little more with some all-fruit fruit spread! Still the 'cakes themselves were delicious & we'll certainly be having them again around here! Thanks for sharing the recipe! [Made & reviewed in the Almost 5 special]
review by Debbwl

4/8/2011

Yum!! How can you have a bad day when you start out with these tasty pancakes? These pancakes are light with just the right amount chocolate chips to add a nice flavor without being distracting. Made as written using the egg white option and will be making again. Thanks for the post.
photo by Debbwl

4/8/2011
review by Maito

2/27/2010

These were really good pancakes. I used 3 egg whites to make up the half cup. They don't need any syrup (IMO!).