"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway


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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.

Added: Wednesday, January 31, 2007


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

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

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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