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
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INGREDIENTS
Nutrition- 1 1⁄2cups all-purpose flour
- 3tablespoons Splenda sugar substitute
- 1teaspoon baking powder
- 1⁄2teaspoon baking soda
- 1⁄2teaspoon salt
- 1⁄2
- 1cup nonfat milk
- 3⁄4
- 2
- 2tablespoons unsweetened applesauce
- 1teaspoon vanilla extract
- 1⁄4cup semisweet mini chocolate chips
- Pam cooking spray, for the griddle
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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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