Blueberry-Pecan Pancakes

(from kylerhea’s recipe box)

Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Carb Servings: 2 starch, 2 fat Carbohydrate Servings: 2

Source: RealAge

Serves 4 people

Categories: Blueberries, Breakfast, Healthy, Pancakes

Ingredients

  • 1 cup(s) all-purpose flour
  • 1/2 cup(s) whole-wheat flour
  • 1/2 cup(s) dried blueberries
  • 1/2 cup(s) finely chopped pecans, toasted (see Tip)
  • 3 tablespoon(s) light brown sugar
  • 2 teaspoon(s) baking powder
  • 1 teaspoon(s) ground cinnamon
  • 1/2 teaspoon(s) salt

Directions

  1. Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl. To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

  2. Make ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.

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