Blueberry Pecan Pancakes
![Blueberry Pecan Pancakes](https://recipeland.com/rails/active_storage/representations/proxy/eyJfcmFpbHMiOnsiZGF0YSI6MTc5MDAsInB1ciI6ImJsb2JfaWQifX0=--0bd6239454fa47536816189393916a909b7527ed/eyJfcmFpbHMiOnsiZGF0YSI6eyJmb3JtYXQiOiJqcGciLCJyZXNpemVfdG9fbGltaXQiOls4NjAsbnVsbF0sImNvbnZlcnQiOiJ3ZWJwIiwic2F2ZXIiOnsic3Vic2FtcGxlX21vZGUiOiJvbiIsInN0cmlwIjpmYWxzZSwiaW50ZXJsYWNlIjp0cnVlLCJxdWFsaXR5Ijo1MH19LCJwdXIiOiJ2YXJpYXRpb24ifX0=--4288720e597eeb129da100809b95192d1d38cc9d/orig_419f7c7e7c9aa8ceecc5.jpg)
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.