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Blueberry-Pecan Pancake Mix

Source: © EatingWell Magazine
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Active Time:  10 Minutes
Total Time:  10 Minutes
  2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)
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.

Make Ahead Tip: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
RECIPE 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

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.
Blueberry-Pecan Pancake Mix Recipe at Cooking.com
DIRECTIONS
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 11/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Blueberry Breakfast
Nutrition Facts per Serving
Yield:   2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)
Calories: 259
Fat. Total: 10g
Protein: 8g
Carbohydrates, Total: 35g
Fat, Saturated: 1g
Fiber: 3g
Cholesterol: 54mg
Sodium: 356mg
% Cal. from Fat: 35%
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