BLUEBERRY-PECAN PANCAKES

Blueberry-Pecan Pancakes image

You can make these delicious pancakes with either fresh or frozen blueberries. From Prevention® Healthy Cooking.

Time 30m

Yield 12

Number Of Ingredients 12

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

Steps:

Coat a large nonstick skillet with cooking spray and set over medium heat.
In a small bowl, combine unbleached or 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 to 3 minutes, or until bubbly and edges look dry. Turn and cook 1 minute, or until underside is golden. Serve immediately

Nutrition Facts : Calories 170, Carbohydrate 25 g, Cholesterol 35 mg, Fat 1, Fiber 3 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 180 mg, Sugar 9 g, TransFat 0 g