Blueberry-Pecan Pancakes
Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.
Source: EatingWell Magazine, November/December 2008
Gallery
Recipe Summary
Ingredients
Directions
Tips
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. Cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
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
Serving Size: 2 pancakes
Per Serving:
255 calories; protein 7.7g; carbohydrates 34.5g; dietary fiber 3g; sugars 11.5g; fat 9.9g; saturated fat 1.1g; cholesterol 47.3mg; vitamin a iu 73.3IU; vitamin c 0.1mg; folate 56.5mcg; calcium 54.1mg; iron 1.4mg; magnesium 24.6mg; potassium 115.6mg; sodium 356mg; thiamin 0.2mg; added sugar 5g.
Exchanges:
2 starch, 2 fat
