Blueberry Pecan Pancakes
Blueberry Pecan Pancakes recipe
Ingredients
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
|
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.
Nutrition Facts
Serving Size 69g (2.4 oz)