blueberry pecan pancakes

Recipes
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Blueberry Pecan Pancakes

Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.

Ingredients

  1. 1 cup all-purpose flour
  2. ½ cup whole-wheat flour
  3. ½ cup dried blueberries
  4. 1/2 cup finely chopped pecans, toasted (see tip)
  5. 3 tablespoons light brown sugar
  6. 2 teaspoons baking powder
  7. 1 teaspoon ground cinnamon
  8. ½ teaspoon salt
  9. 2 large eggs
  10. 2 large egg whites
  11. 1 ½ cups nonfat buttermilk
  12. 2 tablespoons neutral oil, such as canola or avocado

Directions

  1. Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.
  2. 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 1/4 cup batter for each pancake.