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 tablespoon light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Cooking Directions
Step 1
Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl.
To make pancakes:
Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
Nutrition Info
- Serving: Per serving
- Calories: 259
- Carbohydrates: 35g
- Fat: 10g
- Protein: 8g
- Dietary Fiber: 3g
- Saturated Fat: 1g
- Monounsaturated Fat: 6g
- Cholesterol: 54mg
- Potassium: 109mg
- Sodium: 356mg
- Exchanges: 2 starch, 2 fat
- Carbohydrate Servings: 2