Blueberry Pecan Pancakes
Blueberry Pecan Pancakes recipe
Yield
8 servingsPrep
10 minCook
5 minReady
20 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
whole-wheat flour
|
|
| ½ | cup |
blueberries
dried |
|
| ½ | cup |
pecans
finely chopped, toasted |
|
| 3 | tablespoons |
brown sugar, light
|
|
| 2 | teaspoons |
baking powder
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | large |
egg whites
|
|
| 1 ½ | cups |
buttermilk
|
*
|
| 2 | tablespoons |
canola oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
whole-wheat flour
|
|
| 118 | ml |
blueberries
dried |
|
| 118 | ml |
pecans
finely chopped, toasted |
|
| 45 | ml |
brown sugar, light
|
|
| 1E+1 | ml |
baking powder
|
|
| 5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 2 | large |
eggs
|
|
| 2 | large |
egg whites
|
|
| 355 | ml |
buttermilk
|
*
|
| 3E+1 | ml |
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 ¼ cup batter for each pancake.
Serve with blueberry sauce, or maple syrup if desired.
