BLUEBERRY-PECAN PANCAKES
This is a real treat at our house. I don't make them often, but when I do it is usually for the kids' sleepovers. Source: Prevention's Eat Up, Slim Down cookbook.
Provided by TheGrumpyChef
Categories Breakfast
Time 25m
Yield 12 serving(s)
Number Of Ingredients 12
Steps:
- Coat a large nonstick skillet with nonstick spray and set over medium heat.
- In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt.
- 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 2-3 minutes, or until bubbly and the edges look dry.
- Turn and cook 1 minute, or until underside is golden.
- Serve immediately.
Nutrition Facts : Calories 145.7, Fat 5.8, SaturatedFat 0.7, Cholesterol 35.2, Sodium 168.7, Carbohydrate 21.9, Fiber 2.2, Sugar 5.5, Protein 4
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