Blueberry-Pecan Pancake Mix
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- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 171
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 103 mg
- Level: Easy
- Total: 10 min
- Prep: 10 min
- Yield: 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 171
- Total Fat
- 5 g
- Saturated Fat
- 0 g
- Carbohydrates
- 30 g
- Dietary Fiber
- 3 g
- Sugar
- 10 g
- Protein
- 3 g
- Cholesterol
- 0 mg
- Sodium
- 103 mg
Ingredients
Directions
- To Make Ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
- Recipe Description:
- 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.
- Recipe Ingredients:
- Recipe Steps:
- 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 Tips & Notes:
- 1. 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.
- Recipe Nutrition:
- Per serving: 259 calories; 10 g fat (1 g saturated fat, 6 g mono unsaturated fat); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium
- 2 Carbohydrate Servings
- Exchanges: 2 starch, 2 fat
