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wholewheat-pecan blueberry pancakes

(2 ratings)
knish avatar
Recipe by
Helaine Norman
@knish
Sunrise, FL

This morning felt like a pancake breakfast day. I opened my Better Homes and Garden Cookbook and began to use it's Blueberry-Buttermilk Pancakes recipe. After starting the process I realized I did not have many the ingredients, even the type of four and milk it called for! I decided to be creative and use what I had, and came up with something delicious and healthier I'd like to share. For those of you who do not think you will like wholewheat, these taste like light wholewheat because of the added ingredient of ground pecans. I also do not include butter as an ingredient but you can add it.

(2 ratings)
prep time 10 Min
cook time 15 Min
method Griddle

Ingredients For wholewheat-pecan blueberry pancakes

  • 1 c
    wholewheat flour
  • 2 Tbsp
    ground finely ground pecans suitable as a replacement for all-purpose flour
  • 1 Tbsp
    sugar (or substitute with brown sugar)
  • 2 tsp
    baking powder
  • 1/4 tsp
    baking soda
  • 1/4 tsp
    ground cinnamon
  • 1
    egg, beaten
  • 1 c
    buttermilk (or substitute)
  • 2 Tbsp
    cooking oil
  • blueberries, fresh (to taste)
  • maple syrup or substitute of your choice

How To Make wholewheat-pecan blueberry pancakes

  • 1
    1. In medium bowl combine wholewheat flour, ground pecans, sugar, baking powder, baking soda, 1/4 tsp salt (optional) and cinnamon. Make a well in center of dry mixture. Set aside.
  • 2
    In another bowl or measuring cup (big enough) stir together the egg, buttermilk and oil. Add egg mixture all at once to the well in the dry mixture.
  • 3
    For each pancake, pur about 1/4 cup of the batter onto a hot, lightly greased griddle or heavy toskillet. Cook over medium heat about 1-2 minute(s), until easy to lift with a spatula from underneath. Before turning, sprinkle several blueberries on top (you decide how many you like). Turn and cook until golden brown, Serve warm if desired. I like to keep them in a warm oven until all are ready to serve. Makes about 8. Note: They can be frozen with parchment paper in between the cakes and toasted/heated later.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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