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Blueberry Pecan Pancakes

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Blueberry Pecan Pancakes

Blueberry Pecan Pancakes recipe

 

Yield

8 servings

Prep

10 min

Cook

5 min

Ready

20 min
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 cup all-purpose flour
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½ cup whole-wheat flour
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½ cup blueberries
dried
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½ cup pecans
finely chopped, toasted
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3 tablespoons brown sugar, light
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2 teaspoons baking powder
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1 teaspoon cinnamon
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½ teaspoon salt
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2 large eggs
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2 large egg whites
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1 ½ cups buttermilk
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2 tablespoons canola oil
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Ingredients

Amount Measure Ingredient Features
237 ml all-purpose flour
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118 ml whole-wheat flour
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118 ml blueberries
dried
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118 ml pecans
finely chopped, toasted
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45 ml brown sugar, light
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1E+1 ml baking powder
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5 ml cinnamon
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2.5 ml salt
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2 large eggs
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2 large egg whites
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355 ml buttermilk
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3E+1 ml canola oil
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Directions

Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.

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 ¼ cup batter for each pancake.

Serve with blueberry sauce, or maple syrup if desired.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 69g (2.4 oz)
Amount per Serving
Calories 20543% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 6%
Trans Fat 0g
Cholesterol 53mg 18%
Sodium 182mg 8%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 9%
Sugars g
Protein 12g
Vitamin A 1% Vitamin C 2%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 
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