Blueberry-Pecan Pancakes

From EatingWell: November/December 2008 — Subscribe Now!

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

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
2 large eggs
2 large egg whites
1 1/2 cups nonfat buttermilk
2 tablespoons canola oil

Preparation

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.

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.

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