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!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:15 mins

Total Time:25 mins

Servings: 4

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

Directions

Step 1

In a medium mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and granular sugar substitute until well combined.

Step 2

In another bowl, whisk the almond milk, sour cream, egg, and vanilla extract until smooth.

Step 3

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.

Step 4

Fold the sugar-free chocolate chips into the batter, distributing evenly.

Step 5

Heat a non-stick skillet or griddle over medium heat and lightly coat with cooking spray or a small amount of oil.

Step 6

Scoop approximately 1/4 cup of batter onto the skillet for each pancake. Spread gently into a round shape if necessary.

Step 7

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.

Step 8

Transfer cooked pancakes to a plate and repeat with the remaining batter, reapplying cooking spray or oil as needed.

Step 9

Serve immediately with your choice of sugar-free syrup, fresh berries, or a light dusting of powdered sugar substitute.

Nutrition Facts

Serving size	(576.6g)

Amount per serving	% Daily Value*
Calories	1000.4

Total Fat 43.3g	0%
Saturated Fat 20.8g	0%
Polyunsaturated Fat 2.5g
Cholesterol 259.5mg	0%
Sodium 1953.9mg	0%
Total Carbohydrate 151.1g	0%
Dietary Fiber 30.8g	0%
Total Sugars 5.2g
Protein 35.7g	0%

Vitamin D 119.6IU	0%
Calcium 543.9mg	0%
Iron 6.1mg	0%
Potassium 829.6mg	0%

*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.

Source of Calories

Fat: 34.3%

Protein: 12.6%

Carbs: 53.2%