Blueberry-Pecan Pancakes Recipe

Blueberry-Pecan Pancakes Recipe

  • 1 cup unbleached or all-purpose flour
  • 1/2 cup whole wheat flour
  • 1/2 cup oat bran
  • 1/2 cup pecans
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup molasses
  • 1 cup boiling water
  • 1 cup fat-free vanilla yogurt
  • 2 large eggs
  • 1 tablespoon canola oil
  • 1 cup fresh or frozen blueberries
  1. Coat a large nonstick skillet with nonstick spray and set over medium heat.
  2. In a small bowl, combine unbleached or all-purpose flour, whole-wheat flour, oat bran, pecans, baking soda, and salt.
  3. In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil. Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries. Pour batter by 1/3 cupfuls into the skillet, making a few at a time. Cook 2 to 3 minutes, or until bubbly and edges look dry. Turn and cook 1 minute, or until underside is golden. Serve immediately.
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