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Blueberry-Pecan Pancakes

Betty Crocker Kitchens
Updated Sep 20, 2016
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You can make these delicious pancakes with either fresh or frozen blueberries. From Prevention® Healthy Cooking.

Blueberry-Pecan Pancakes

  • Prep Time 10 min
  • Total 30 min
  • Servings 12
  • Ingredients 12
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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
Make With
Gold Medal Flour

Instructions

  • Step 
    1
    Coat a large nonstick skillet with cooking spray and set over medium heat.
  • Step 
    2
    In a small bowl, combine unbleached or all-purpose flour, whole-wheat flour, oat bran, pecans, baking soda, and salt.
  • Step 
    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

Nutrition

170 Calories
6g Total Fat
5g Protein
25g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
170
Calories from Fat
50
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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