Chocolate Chip Sour Cream Pancakes, Diabetic Recipe

Name: Chocolate Chip Sour Cream Pancakes, Diabetic
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

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.

441

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 cups all-purpose flour, 3 tablespoons Splenda sugar substitute, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and more.

Yes, Chocolate Chip Sour Cream Pancakes, Diabetic falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Chocolate Chip Sour Cream Pancakes, Diabetic

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