Blueberry-Pecan Pancakes

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

Prep/Cook Time: 30 Minutes, Servings: 8

Ingredients

• 1 cup all-purpose flour
• ½ cup whole-wheat flour
• ½ cup dried blueberries
• ½ cup finely chopped pecans, toasted
• 3 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• 2 large eggs
• 2 large egg whites
• 1½ cups nonfat buttermilk
• 2 tablespoons canola oil

Directions

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.

Nutritional Information

Per Serving: 254 calories; 10 g fat (1 g sat, 6 g mono); 54 mg cholesterol; 35 g carbohydrate; 5 g added sugars; 11 g total sugars; 8 g protein; 3 g fiber; 356 mg sodium; 118 mg potassium

© Dotdash Meredith. All rights reserved. Used with permission.