Blueberry-Pecan Pancakes

5.0 (6)
Blueberry-Pecan Pancakes

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

Yield: 8 servings, 2 pancakes each
Active Time: 30
Total Time: 30

Ingredients

  • 1 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 1/2 cup dried blueberries
  • 1/2 cup finely chopped pecans, toasted (see Tip)
  • 3 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 1 1/2 cups nonfat buttermilk
  • 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

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

Nutrition Bonus

Carbohydrate Serving 2

Exchanges 2 starch, 2 fat

From EatingWell November/December 2008