How About Some Blueberry Pecan Pancakes For Breakfast?

Ok, who, besides myself, is a pancake lover?  I’m always open to many different variations other than the standard recipe that you find on the back of the Bisquick box.  How about this one for your holiday breakfast? 

Blueberry-Pecan Pancake Mix
Serves 8 (two 3-inch) pancakes each.

All you need
Dry mix
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup dried blueberries
1/2 cup finely chopped pecans, toasted
3 tbsp light brown sugar
2 tsp baking powder
1 tsp ground cinnamon
1/2 tsp salt

Wet ingredients
2 large eggs
Whites of 2 large eggs
1 1/2 cups nonfat buttermilk
2 tbsp canola oil

All you do
1. To make dry mix place all-purpose flour, whole wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a quart-sized canning jar.

2. If giving as a jar gift, decorate the top of the jar and fix instructions below to the lid.

3. To make pancakes: Whisk eggs, egg whites, buttermilk and oil in a medium bowl. Make a well in the center of the dry mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.

Nutrition Facts per serving: 259 calories, 10g fat, 1g saturated fat, 54mg cholesterol, 356mg sodium, 35g carbohydrate, 3g fiber, 8g protein.