Blueberry-Pecan Pancakes

http://www.eatingwell.com/recipes/blueberry_pecan_pancakes.html

From EatingWell:  November/December 2008

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

8 servings, 2 pancakes each | Active Time: 30 minutes | Total Time: 30 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
• 2 large eggs
• 2 large egg whites
• 1 1/2 cups nonfat buttermilk
• 2 tablespoons canola oil

Preparation

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.

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: Prepare through Step 1 and 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.