Ingredients
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1 cup all-purpose flour
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½ cup whole-wheat flour
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½ cup dried blueberries
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1/2 cup finely chopped pecans, toasted (see Tip)
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3 tablespoons light brown sugar
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2 teaspoons baking powder
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1 teaspoon ground cinnamon
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½ teaspoon salt
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2 large eggs
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2 large egg whites
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1 ½ cups nonfat buttermilk
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2 tablespoons neutral oil, such as canola or avocado
Directions
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Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.
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Whisk eggs, egg whites, buttermilk and oil in a medium bowl. Make a well in the center of the dry ingredients; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
