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Blueberry Pecan Pancakes

Blueberry Pecan Pancakes

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Submitted by happyzhangbo

Blueberry Pecan Pancakes recipe

YIELD

8 servings

PREP

10 min

COOK

5 min

READY

20 min

Ingredients

1 237
½ 118
½ 118
CUP ML BLUEBERRIES
dried
½ 118
CUP ML PECANS
finely chopped, toasted
3 45
TABLESPOONS ML BROWN SUGAR, LIGHT
2 1E+1
TEASPOONS ML BAKING POWDER
1 5
TEASPOON ML CINNAMON
½ 2.5
TEASPOON ML SALT
2 2
LARGE LARGE EGGS
2 2
LARGE LARGE EGG WHITES
1 ½ 355
CUPS ML BUTTERMILK *
2 3E+1
TABLESPOONS 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 205 43% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 182mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 2%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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