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.
Yield: 2-1/2 cups dry mix
Prep Time: 10 mins
Total Time: 10 mins
see savings1 cupall-purpose flour
see savings1/2 cupwhole-wheat flour
see savings1/2 cupdried blueberries
see savings1/2 cupfinely chopped pecans, toasted (see Tip)
see savings3 tablespoonslight brown sugar
see savings2 teaspoonsbaking powder
see savings1 teaspoonground cinnamon
see savings1/2 teaspoonsalt
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.
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.
MAKE AHEAD TIP: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
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