Ingredients for Blueberry Pecan Pancakes
- All Purpose Flour
- ½ cup whole wheat flour
- ½ cup oat bran
- ½ cup chopped pecans
- 2 teaspoons baking soda
- ½ teaspoon salt
- ½ cup molasses
- Boiling Water
- Non Fat Vanilla Yogurt
- 2 large eggs
- Canola Oil
- Fresh Blueberries
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How to Make Blueberry Pecan Pancakes
- Lightly coat a large nonstick skillet with cooking spray and heat over medium heat.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, ½ cup whole wheat flour, ½ cup oat bran, ½ cup chopped pecans, 2 teaspoons baking soda, and ½ teaspoon salt.
- In a large bowl, whisk together ½ cup molasses and ½ cup water.
- Stir in 1 cup plain yogurt, 2 large eggs, and ¼ cup vegetable oil.
- Gently pour the wet ingredients into the dry ingredients and mix until just combined. Do not overmix.
- Gently fold in 1 cup fresh or frozen blueberries.
- Pour ¼ cup of batter onto the heated skillet for each pancake. Cook 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as maple syrup, whipped cream, or extra pecans.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
21g
Fat
3g
Carbs
7g