Blueberry-Pecan Pancakes

Makes: 8 servings, 2 pancakes each

Active Time: 30 minutes Total Time: 30 minutes

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 tablespoons light brown sugar
• 2 teaspoons baking powder
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg whites
• 1 1/2 cups nonfat buttermilk
• 2 tablespoons canola oil

• PREPARATION

  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.

  TIPS & NOTES

  • Make Ahead Tip: Prepare through Step 1 and store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
  • 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.

  NUTRITION

  Per serving: 259 calories; 10 g fat (1 g sat, 6 g mono); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 gfiber; 356 mg sodium; 109 mg potassium.
  Carbohydrate Servings: 2
  Exchanges: 2 starch, 2 fat

http://www.eatingwell.com/recipes/blueberry_pecan_pancakes.html