Chocolate Chip Sour Cream Pancakes Diabetic Recipes

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CHOCOLATE CHIP SOUR CREAM PANCAKES, DIABETIC



Chocolate Chip Sour Cream Pancakes, Diabetic image

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

Provided by Annacia

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

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

Steps:

  • 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.

Nutrition Facts : Calories 353.6, Fat 10.1, SaturatedFat 3.6, Cholesterol 5.5, Sodium 667.9, Carbohydrate 56.8, Fiber 2, Sugar 15.6, Protein 9.7

SOUR CREAM CHOCOLATE CUPCAKES



Sour Cream Chocolate Cupcakes image

My husband and I love these classic moist, chocolaty cupcakes. The sour cream is definitely the ingredient that give them their distinction. -Alicsa Mayer, Alta Vista, Kansas

Provided by Taste of Home

Categories     Desserts

Time 50m

Yield 2 dozen.

Number Of Ingredients 15

1/4 cup butter, cubed
4 ounces unsweetened chocolate, chopped
2 large eggs
2 cups sugar
1 cup water
3/4 cup sour cream
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
FROSTING:
1/2 cup butter, cubed
4 ounces unsweetened chocolate, chopped
4 cups confectioners' sugar
1/2 cup sour cream
2 teaspoons vanilla extract

Steps:

  • In a microwave, melt butter and chocolate; stir until smooth. Cool for 10 minutes. In a large bowl, beat the eggs, sugar, water, sour cream and vanilla. Combine flour and baking soda; add to the egg mixture and mix well. Add chocolate mixture; beat on high speed for 2-3 minutes. , Fill paper-lined muffin cups two-thirds full. Bake at 350° for 18-20 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large microwave-safe bowl, melt butter and chocolate; stir until smooth. Cool for 10 minutes. With a portable mixer, beat in the confectioners' sugar, sour cream and vanilla on low until smooth. Frost cupcakes. Store in the refrigerator.

Nutrition Facts : Calories 275 calories, Fat 10g fat (6g saturated fat), Cholesterol 41mg cholesterol, Sodium 123mg sodium, Carbohydrate 46g carbohydrate (35g sugars, Fiber 1g fiber), Protein 2g protein.

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