Blueberry Pecan Pancakes

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20 minutes Prep: 10 minutes Cook: 5 minutes

205 calories per serving view nutrition facts

Ingredients

1	cup	flour, all-purpose
1/2	cup	whole wheat flour
1/2	cup	blueberries	dried
1/2	cup	pecans	finely chopped, toasted
3	tablespoons	brown sugar, light
2	teaspoons	baking powder
1	teaspoon	cinnamon, ground
1/2	teaspoon	salt
2	large	eggs
2	large	egg whites
1 1/2	cups	buttermilk, non-fat
2	tablespoons	canola oil

Directions

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.

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