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Nutrition Facts

Serving Size 1 (185g)

Recipe makes 4 servings

The following items or measurements are not included below:

3 tablespoons Splenda sugar substitute

Egg Beaters egg substitute

Calories 345
Calories from Fat 91 (26%)
Amount Per Serving %DV
Total Fat 10.1g 15%
Saturated Fat 3.4g 17%
Monounsaturated Fat 3.9g
Polyunsaturated Fat 2.0g
Trans Fat 0.0g
Cholesterol 5mg 1%
Sodium 674mg 28%
Potassium 306mg 8%
Total Carbohydrate 54.1g 18%
Dietary Fiber 2.0g 8%
Sugars 12.7g
Protein 9.7g 19%

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Chocolate Chip Sour Cream Pancakes, Diabetic

Recipe #339418 | 20 min | 15 min prep
Annacia

By: Annacia
Nov 25, 2008

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

SERVES 4 (change servings and units)

Ingredients

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.

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Featured Reviews for This Recipe

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From: Maito

On Feb 27, 2010

These were really good pancakes. I used 3 egg whites to make up the half cup. They don't need any syrup (IMO!).

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    From: Boomette

    On Feb 8, 2009

    These pancakes are delicious. I added nothing on them. They were yummy just like that. I omitted the melted margarine (I used unsweetened applesauce instead). I used 1/2 cup of egg whites. They were moist and tastes great. Thanks Annacia. Made for 123 hit wonders

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    From: JanuaryBride

    On Feb 3, 2009

    Excellent pancakes! I thought I had chocolate chips and didn't. . .LOL. . .so I subbed peanut butter chips and they were FABULOUS. Got me to thinking they would be awesome with banana slices on top. . .hmmm. . I used whole wheat flour with great results. I did have to add 1/3 cup more water in the end, as my batter was so thick it wouldn't spread when poured in the pan. I will definintely make these again! Made for Veg*n monthly swap.

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  • Read all 3 reviews

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