Chocolate Chip Sour Cream Pancakes, Diabetic

Recipe by Annacia
READY IN: 20mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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