Blueberry-Pecan Pancake Mix

From EatingWell: November/December 2008 — Subscribe Now!

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.

2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)

Active Time: 10 minutes

Total Time: 10 minutes

Nutrition Profile

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.

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.

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