Blueberry Pecan Pancakes Recipes

BLUEBERRY VEGAN PANCAKES

Steps:

• Heat a griddle or large skillet (preferably cast iron - see notes) on medium-low to medium heat. Using a paper towel, rub on a bit of oil. Each pancake takes about 8 minutes total to cook, so if you can only fit one pancake on your griddle, use 2 pans at once to reduce the total cooking time.
• In a large bowl, mix together all the dry ingredients, except the blueberries. Make a well in the middle and add in all the liquid ingredients. Mix with a fork until everything comes together. The batter should be mostly smooth, but a few small lumps are fine.
• When your griddle is evenly pre-heated (around 10 minutes if you are using cast iron), drop on a bit less than 1/2 cup of batter on the heated pan, and lightly spread the batter with the back of the spoon to make a round. Quickly place on about 1/4 cup of blueberries in a single layer before the batter it sets. Try not to put the blueberries on the edge of the pancakes, though some may roll to the edge as the batter settles. Drop on a bit more batter to partly cover some of the blueberries.
• Cook until the edges of the pancakes are dried and starting to brown, and the surface of pancakes have some bubbles and a few blueberries have burst, about 5 minutes. You may need to adjust the heat to medium-low so the surface of the pancake does not burn. Keep in mind that these pancakes cook slow compared to other traditional pancake recipes since these are very thick and do not contain any egg. Do not rush the cooking time by turning up the heat. (See also the notes about how different materials of the griddle will affect the cooking process).
• Once the pancakes are ready, carefully flip with a spatula, and cook until browned on the underside, about 3-4 minutes more. Transfer to a cooling rack and cover loosely with aluminum foil. You may want to keep them warm in oven while you finish cooking the other pancakes.
• Continue with more oil and the remaining batter. I usually make 5-6 pancakes, depending on how large I make them. Serve with maple syrup and any other topping of choice.

TODD'S FAMOUS BLUEBERRY PANCAKES

Steps:

• In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
• Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

BLUEBERRY-PECAN PANCAKES

Steps:

• 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.

BLUEBERRY-PECAN PANCAKE MIX

Steps:

• To Make Ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
• Recipe Description:
• Say goodbye to frozen pancakes or box mixes: dried blueberries give this pancake mix rich blueberry flavor and the pecans liven up the texture with a bit of crunch.
• Recipe Ingredients:
• Recipe Steps:
• Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl. To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
• Recipe Tips & Notes:
• 1. Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
• Recipe Nutrition:
• Per serving: 259 calories; 10 g fat (1 g saturated fat, 6 g mono unsaturated fat); 54 mg cholesterol; 35 g carbohydrates; 8 g protein; 3 g fiber; 356 mg sodium; 109 mg potassium
• 2 Carbohydrate Servings
• Exchanges: 2 starch, 2 fat