Chocolate Chip Sour Cream Pancakes, Diabetic

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. 1

   Sift the flour, sugar, baking powder, baking soda, and salt into a medium-size mixing bowl.

2. 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. 3

   Let rest 2 minutes.

4. 4

   Fold in the chocolate chips and set aside for several minutes while you preheat a griddle or skillet.

5. 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. 6

   Spray griddle with PAM.

7. 7

   Using about 1/3 cup batter per pancake, ladle the batter onto the hot skillet.

8. 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. 9

   Repeat for remaining batter.

10. 10

    Top with no sugar added syrup if desired.