Chocolate Chip Sour Cream Pancakes Diabetic Recipes

CHOCOLATE CHIP SOUR CREAM PANCAKES, DIABETIC

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.

SOUR CREAM CHOCOLATE CUPCAKES

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.