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Blueberry-Pecan Pancake Mix

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Source: © EatingWell Magazine

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Active Time:  10 Minutes
Total Time:  10 Minutes
Yield:  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

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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

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Blueberry Breakfast

Nutrition Facts per Serving
Yield: Yield: 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)

Calories:

259

Fat. Total:

10g

Protein:

Carbohydrates, Total:

35g

Fat, Saturated:

Fiber:

Cholesterol:

54mg

Sodium:

356mg

% Cal. from Fat:

35%

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Blueberry-Pecan Pancake Mix

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