Say 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. Source: EatingWell Magazine, November/December 2008

EatingWell Test Kitchen
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Ingredients

Directions

  • To make dry mix: Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.

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  • 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.

Tips

Make Ahead Tip: The mixture of dry ingredients can be stored in an airtight container at room temperature for up to 1 month or frozen 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.

Nutrition Facts

255 calories; 9.9 g total fat; 47 mg cholesterol; 356 mg sodium. 34.5 g carbohydrates; 7.7 g protein; Full Nutrition

Reviews (2)

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2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/15/2013
I also am giving these out at Christmas with miniature jugs of maple syrup and homemade chokecherry syrup. I did not have whites so just used 3 eggs instead. And as most people do not have buttermilk in the fridge I soured regular milk with 1 tbs vinegar. They were delicious and easy to make. I will leave out the sugar for the next batches as the syrup makes them sweet enough. Read More
Rating: 5 stars
10/30/2011
I put this mix in a pretty glass jar and paired it with a bottle of real maple syrup and a pound of good coffee for a Christmas gift. Our friends loved the gift and said the pancakes were very tasty. Read More