Chocolate Chip Sour Cream Pancakes, Diabetic

• 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.

flour, splenda sugar substitute, baking powder, baking soda, salt, egg beaters, nonfat milk, sour cream, margarine, unsweetened applesauce, vanilla, chocolate chips, cooking spray

Taken from www.food.com/recipe/chocolate-chip-sour-cream-pancakes-diabetic-339418 (may not work)