Dried blueberries give these pancakes a rich blueberry flavor and pecans liven up the texture with a bit of crunch.
Ingredients:
1 cup all-purpose flour
½ cup whole-wheat flour
½ cup dried blueberries
1/2 cup finely chopped pecans, toasted (see tip)
3 tablespoons light brown sugar
2 teaspoons baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
2 large eggs
2 large egg whites
1 ½ cups nonfat buttermilk
2 tablespoons neutral oil, such as canola or avocado
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 1/4 cup batter for each pancake.
