Blueberry-Pecan Pancakes
Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.
Ingredients
(8 servings)
- ½ cup whole-wheat flour
- ½ cup dried blueberries
- 1/2 cup finely chopped pecans, toasted.
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1 ½ cups nonfat 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 1/4 cup batter for each pancake.
Nutrition Facts
Serving Size: 2 pancakes
Calories: 255; Total Fat: 9.9 g; Saturated Fat: 1.1 g; Sodium: 356 mg; Potassium: 116 mg; Carbohydrates: 34.5 mg; Fiber: 3 g; Sugar: 11 g; Protein: 7.7 g
