Blueberry pancake mix
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Whole wheat pancake mix with dried blueberries, toasted pecans and cinnamon. Add eggs, egg whites, buttermilk and oil for eight servings.
Ingredients
Dry mix
- 1 cup all-purpose flour
- 1/2 cup whole-wheat flour
- 1/2 cup dried blueberries
- 1/2 cup finely chopped pecans toasted
- 3 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
To make pancakes
- 2 large eggs
- 2 large egg whites
- 1 1/2 cups nonfat buttermilk
- 2 tablespoons canola oil
Equipment
- skillet
- mixing bowl
- whisk
Directions
- Toast the pecans in a small dry skillet over medium-low heat, stirring all the time, until they smell fragrant and are lightly browned, about 2 to 4 minutes.
- In a medium bowl, whisk together the flours, blueberries, toasted pecans, brown sugar, baking powder, cinnamon and salt.
Notes
Whisk the eggs, egg whites, buttermilk and oil in a separate bowl. Put the mix in a large bowl, make a well, pour in the wet ingredients and stir until just combined. Use about 1/4 cup batter per pancake. Store the dry mix airtight at room temperature up to 1 month, or freeze up to 3 months. Safety: toasted pecans and whole-wheat flour go rancid, which is why the shelf life is short.
Nutrition
Serving: 130g | Calories: 280kcal | Carbohydrates: 34g | Protein: 9.1g | Fat: 13g | Saturated Fat: 2.4g | Trans Fat: 0g | Cholesterol: 127mg | Sodium: 387mg | Potassium: 198mg | Fiber: 2.2g | Sugar: 14g | Vitamin A: 222IU | Vitamin C: 2.8mg | Calcium: 157mg | Iron: 2.1mg
Nutrition is an estimate per serving from USDA FoodData Central, as cooked, 8 servings from the whole mix with 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk, 2 tablespoons canola oil; nonfat buttermilk counted as lowfat buttermilk, canola oil counted as vegetable oil. Brands and portions vary, so use it only as an approximation.
