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Blueberry-Pecan Pancakes

November/December 2008

Your rating: None Average: 5 (6 votes)

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



READER'S COMMENT:
"This is a great and different breakfast. When you are not in the mood for eggs and your childhood is calling...make this recipe. And the fact that it is healthy just makes the meal. My boyfriend loved it! I will make this again and again...
Blueberry-Pecan Pancakes

Makes: 8 servings, 2 pancakes each

Active Time:

Total Time:

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.

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.

Carbohydrate Servings: 2

Exchanges: 2 starch, 2 fat


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