Blueberry-Pecan Pancakes

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.

• Ready In: 25 mins
• Serves: 12

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

Directions

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.