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BLUEBERRY - PECAN PANCAKES Recipe

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This recipe for BLUEBERRY - PECAN PANCAKES, by , is from The Xtreme Physical Therapy Healthy Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sallie
Added: Wednesday, January 31, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 Cup all - purpose flour
1/2 Cup whole wheat flour
1/2 Cup oat abran
1/2 Cup chopped pecans
1 Teaspoon baking soda
1/4 Teaspoon salt
1/4 Cup molasses
1 Cup boiling water
1 Cup fat -free vanilla yogurt
2 Large eggs
1 Tablespoon canola oil
1 Cup fresh or frozen blueberries, rinsed and
drained

Directions:
Directions:
1. Coat a large nonstick skiller with cooking spray, and set over medium heat.
2. In a a large abowl, combine the all - purpose flour, whole wheat flour, oat bran, pecans, baking soda, and salt.
3..In a samll bowl, combine the molasses and water. Stir in the yogurt, eggs, and oil.
Pour the molasses mixture into the flour mixture. Mix just until moistened. Gentlly stir in the blueberries. Pour the batter by 1/2 cupfuls into the skillet, making a few pancakes at a time. Cook for 2 to 3 minutes, or until buddy and the edges look dry.
4. Turn and cook for 1 minute, or until the underside is goden. Serve immediately.

Makes 12

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Per pancake: 159 cal, 5 g pro, 22 g carb, 5 g fat, 1 g sat fat, 36 mg chol, 1 g fiber, 180 mg sodium
Diet Eschanges: 1/2 fruit, 0 vegetable, 0 milk, 1 fat, 1 cab. 0 meat.

 

 

 

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