blueberry pecan pancakes
Banana Bread
Blueberry Pecan Pancakes
Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.
Ingredients:
- 1 cup all-purpose flour
- ½ cup whole-wheat flour
- ½ 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
- ½ teaspoon salt
- 2 large eggs
- 2 large egg whites
- 1 ½ cups nonfat buttermilk
- 2 tablespoons neutral oil, such as canola or avocado
Directions:
- 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.
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