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Blueberry-Pecan Pancake Mix Recipe

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     Blueberry-Pecan Pancake Mix

Category   Breakfast - Brunch
Sub Category   None
Servings   8 - 2 pancakes each

1 cup(s) all-purpose flour
1/2 cup(s) whole-wheat flour
1/2 cup(s) dried blueberries
1/2 cup(s) finely chopped pecans, toasted (see tip)
3 tablespoon(s) light brown sugar
2 teaspoon(s) baking powder
1 teaspoon(s) ground cinnamon
1/2 teaspoon(s) salt

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.
Make ahead- Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.
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.

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