Chocolate Chip Sour Cream Pancakes Diabetic
Start your day with a stack of these fluffy and diabetic-friendly Chocolate Chip Sour Cream Pancakes! Made with wholesome whole wheat flour, light sour cream, and a touch of almond milk, these pancakes are naturally sweetened with a granular sugar substitute, making them a guilt-free indulgence. The sugar-free chocolate chips add a delightful pop of sweetness, while the batter’s tangy sour cream base ensures each bite is irresistibly moist and flavorful. Perfect for a low-sugar breakfast treat, these pancakes come together in just 25 minutes and pair beautifully with sugar-free syrup or fresh berries. Savor the rich, comforting flavors while staying on track with your dietary goals!
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Recipe Information
Ingredients
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
- 2 tablespoons granular sugar substitute (erythritol or stevia)
- 0.75 cup unsweetened almond milk
- 0.5 cup sour cream (light or reduced-fat)
- 1 large egg
- 1 teaspoon vanilla extract
- 0.25 cup sugar-free chocolate chips
- 1 as needed cooking spray or light oil
Instructions
In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and granular sugar substitute until well combined.
In another bowl, whisk the almond milk, sour cream, egg, and vanilla extract until smooth.
Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
Fold the sugar-free chocolate chips into the batter, distributing evenly.
Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of oil.
Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Spread gently into a round shape if necessary.
Cook for 2-3 minutes, or until bubbles start to form on the surface and the edges look set. Flip the pancake and cook for an additional 1-2 minutes, or until golden brown and cooked through.
Transfer cooked pancakes to a plate and repeat with the remaining batter, reapplying cooking spray or oil as needed.
Serve immediately with your choice of sugar-free syrup, fresh berries, or a light dusting of powdered sugar substitute.
Nutrition Facts
Calories |
1000 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.3 g | 56% | |
| Saturated Fat | 20.8 g | 104% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 260 mg | 86% | |
| Sodium | 1954 mg | 85% | |
| Total Carbohydrate | 151.1 g | 55% | |
| Dietary Fiber | 30.8 g | 110% | |
| Total Sugars | 5.2 g | ||
| Protein | 35.7 g | 71% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 544 mg | 42% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 830 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
