Blueberry-Pecan Pancakes

Blueberry-Pecan Pancakes

Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.

From EatingWell: November/December 2008
Yield: 8 servings, 2 pancakes each
Active Time: 30
Total Time: 30

Ingredients

  1. 1 cup all-purpose flour
  2. 1/2 cup whole-wheat flour
  3. 1/2 cup dried blueberries
  4. 1/2 cup finely chopped pecans, toasted (see Tip)
  5. 3 tablespoons light brown sugar
  6. 2 teaspoons baking powder
  7. 1 teaspoon ground cinnamon
  8. 1/2 teaspoon salt
  9. 2 large eggs
  10. 2 large egg whites
  11. 1 1/2 cups nonfat buttermilk
  12. 2 tablespoons canola oil

Preparation

  1. Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.
  2. Whisk eggs, egg whites, buttermilk and oil in a medium bowl. Make a well in the center of the dry ingredients; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

Tips & Notes

  • Make Ahead Tip: Prepare through Step 1 and store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
  • 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.

Nutrition

Nutrition Per Serving: 259 calories; 10 g fat (1 g sat, 6 g mono); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium.

Nutrition Bonus:

2 Carbohydrate Serving

Exchanges: 2 starch, 2 fat