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    You are in: Home / Recipes / Blueberry-Pecan Pancakes Recipe
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    Blueberry-Pecan Pancakes

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    TheGrumpyChef's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

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

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    Ratings & Reviews:

    • on April 19, 2009

      55

      Wonderful breakfast-for-supper treat! Next time I will have DH make them as I can not cook pancakes nicely to save my life, but there definitely will be a next time! I made as the recipe stated except using oatmeal in place of the oat bran. I think next time I will leave out the pecans too. They were a great flavour combo for DH and I, but the kids were a little weirded out by crunchy things in their pancakes lol

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 20, 2008

      55

      I've posted other recipes from Prevention's 'Eat Up, Slim Down' cookbook - great book! - but had not previously made this one. Like other recipes in this book, this one manages to keep the fat content really low without in any way compromising the flavour. Well, nearly. I couldn't come at non-fat yoghurt which I find rather tasteless, so I used my usual Greek yoghurt. Undeniably higher in fat but not excessively so. Great, easy to follow instructions; wonderfully delicious pancakes that tasted as if they must surely have been the height of decadence (raspberries and pecans: a superb combination) but weren't. We enjoyed them immensely with more frozen raspberries and a dollop of yoghurt, but next time I'm going to try a mix of blueberries and raspberries. Thank you so much for posting this recipe, then offering it to be tagged in PRMR. I'm really glad to have found it.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Blueberry-Pecan Pancakes

    Serving Size: 1 (73 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 145.7
     
    Calories from Fat 52
    35%
    Total Fat 5.7 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 35.2 mg
    11%
    Sodium 168.7 mg
    7%
    Total Carbohydrate 21.8 g
    7%
    Dietary Fiber 2.2 g
    8%
    Sugars 5.4 g
    21%
    Protein 3.9 g
    7%

    The following items or measurements are not included:

    non-fat vanilla yogurt

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