Blueberry Pecan Pancakes
64
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)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?
