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.
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.