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Blueberry Pecan Pancakes

 
Blueberry Pecan Pancakes
28

Blueberry Pecan Pancakes recipe

Yield

8

servings

Prep

10

min

Cook

5

min

Ready

20

min

Trans-fat Free
 

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 20543% of calories 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?

 

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