Blueberry-Pecan Pancake Mix
http://www.eatingwell.com/recipes/blueberry_pecan_pancake_mix.html
From EatingWell: November/December 2008Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.
2 1/2 cups dry mix (makes 8 servings, 2 pancakes each) | Active Time: 10 minutes | Total Time: 10 minutes
Ingredients
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup dried blueberries
- 1/2 cup finely chopped pecans, toasted (see Tip)
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Preparation
- Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl. To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
Nutrition
Per serving : 259 Calories; 10 g Fat; 1 g Sat; 6 g Mono; 54 mg Cholesterol; 35 g Carbohydrates; 8 g Protein; 3 g Fiber; 356 mg Sodium; 109 mg Potassium
2 Carbohydrate Serving
Exchanges: 2 starch, 2 fat
Tips & Notes
- Make Ahead Tip: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
- Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.