Chocolate Chip Sour Cream Pancakes, Diabetic - cooking recipe

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

Preparation

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.