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

    Average Rating:

    2 Total Reviews

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    • on April 19, 2009

      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

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    • on December 20, 2008

      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.

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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
    Total Fat 5.7 g
    Saturated Fat 0.7 g
    Cholesterol 35.2 mg
    Sodium 168.7 mg
    Total Carbohydrate 21.8 g
    Dietary Fiber 2.2 g
    Sugars 5.4 g
    Protein 3.9 g

    The following items or measurements are not included:

    non-fat vanilla yogurt


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