Chocolate Chip Sour Cream Pancakes, Diabetic |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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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 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.
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