Blueberry-Pecan Pancake Mix
Recipe from EatingWell

Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.



by 2  people


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Ingredients
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    1   cup 
    all-purpose flour
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    1/2  cup 
    whole-wheat flour
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    1/2  cup 
    dried blueberries
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    1/2  cup 
    finely chopped pecans, toasted (see Tip)
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    3   tablespoons 
    light brown sugar
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    2   teaspoons 
    baking powder
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    1   teaspoon 
    ground cinnamon
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    1/2  teaspoon 
    salt

Directions
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.
Tips:

1.
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.
2.
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
Nutrition information
Per Serving: cal. (kcal) 259, Fat, total (g) 10, chol. (mg) 54, sat. fat (g) 1, carb. (g) 35, Monosaturated fat (g) 6, fiber (g) 3, pro. (g) 8, sodium (mg) 356, Potassium (mg) 109, Starch () 2, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet
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