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
- 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
- Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.
- 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 Per Serving
|fat||10 g (1 g sat, 6 g mono)|
Carbohydrate Serving 2
Exchanges 2 starch, 2 fat
From EatingWell November/December 2008