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:
- 25mins
- Ingredients:
- 12
- 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
- Coat a large nonstick skillet with nonstick spray and set over medium heat.
- In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt.
- In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil.
- Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries.
- Pour batter by 1/3 cupfuls into the skillet, making a few at a time.
- Cook 2-3 minutes, or until bubbly and the edges look dry.
- Turn and cook 1 minute, or until underside is golden.
- Serve immediately.
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Reviews
-
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 -
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.
RECIPE SUBMITTED BY
I have two wonderful kids,6 and 12, my youngest loves to help in the kitchen. His specialties are homemade noodles and macaroni salad. My daughter loves all things macaroni and cheese!
<br> In the summers, we spend a lot of time at the lake and on our four-wheelers. The littlest has started T-ball this year, and we are getting a big kick out of watching those little guys play. DD is into basketball and is my biggest helper.
<br>I am not a baker. However; I have found many delicious recipes on this site that are challenging my baking abilities. My kids are encouraging me to keep polishing up my baking skills!
<br>I love to collect cookbooks! Finding this site was a stroke of luck. Now, I can keep all my favorite recipes in one place, and put the less used books away to make room for new ones!
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