Blueberry-Pecan Pancakes Recipe

Name: Blueberry-Pecan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup 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 non-fat vanilla yogurt; 2 large eggs; 1 tablespoon canola oil; 1 cup fresh blueberries or 1 cup frozen blueberries, rinsed and drained

Servings: persons

1 cup 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 non-fat vanilla yogurt
2 large eggs
1 tablespoon canola oil
1 cup fresh blueberries or 1 cup frozen blueberries, rinsed and drained

1
Coat a large nonstick skillet with nonstick spray and set over medium heat.
2
In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt.
3
In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil.
4
Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries.
5
Pour batter by 1/3 cupfuls into the skillet, making a few at a time.
6
Cook 2-3 minutes, or until bubbly and the edges look dry.
7
Turn and cook 1 minute, or until underside is golden.
8
Serve immediately.

1083

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup all-purpose flour, 1/2 cup whole wheat flour, 1/2 cup oat bran, 1/2 cup chopped pecans, and more.

Yes, Blueberry-Pecan Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Pecan Pancakes

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