Charlene's Recipe

Blueberry Pancakes with pecans

Category: Breakfast

Serves 2 1/2 cups dry mix

1 cup all purpose flour
1/2 cup whole wheat flour
1/2 cup blueberries
1/2 cup finely chopped pecans (toasted)
3 Tbsp light brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

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 Tbsp 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, 2-4 minutes.