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Blueberry-Pecan Pancakes

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Blueberry-Pecan Pancakes
  • Prep Time 10 min
  • Total Time 30 min
  • Servings 12
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You can make these delicious pancakes with either fresh or frozen blueberries. From Prevention® Healthy Cooking.

Ingredients

1
cup Gold Medal™ unbleached or all-purpose flour
1/2
cup whole-wheat flour
1/2
cup oat bran
1/2
cup chopped 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 blueberries or Cascadian Farm™ frozen organic blueberries

Directions

  • 1 Coat a large nonstick skillet with cooking 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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Tips  

Start your day off right with dairy, fruit and whole grains—three healthy food choices that experts recommend we try to enjoy every day.

Eat Great, Lose Weight from Prevention® (2000) p. 66

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
170
(
Calories from Fat
50
)
Daily Value
Total Fat
6g
9%
(
Saturated Fat
1g
4%
,
Trans Fat
0g
)
Cholesterol
35mg
12%
Sodium
180mg
7%
Potassium
230mg
7%
Total Carbohydrate
25g
8%
(
Dietary Fiber
3g
10%
,
Sugars
9g
)
Protein
5g
Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
8%
8%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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