Blueberry Walnut Buttermilk Pancakes

Blueberry Walnut Buttermilk Pancakes
Blueberry pancakesThe dry:-3/4 cup all-purpose flour
-3/4 cup whole-grain pastry flour or whole-wheat flour
-1 1/2 teaspoon baking powder
-1/2 teaspoon baking soda
-1/4 teaspoon salt
Couple dashes good cinnamon
The wet:
-1/3 cup egg whites
-1 cup lowfat buttermilk
-3/4 cup nonfat milk
1 tablespoon honey
-1/4 teaspoon vanilla extract
Mix ins:
-1 cup wild blueberries
-1/4 cup toasted walnuts, chopped
-Cooking spray

In a large bowl mix together all of the dry ingredients. In a medium bowl, mix together all of the wet ingredients.
Coat a large nonstick griddle or skillet with cooking spray and preheat over medium-low heat. Stir the wet ingredients into the dry ingredients, mixing only to combine them. The batter will be somewhat lumpy. Gently fold in the blueberries and walnuts taking care not to break up the berries.
Use a 1/4-cup measure (or a big ice cream scoop) to ladle the batter onto the griddle or skillet. Flip the pancakes when they are golden brown on the bottom and bubbles are forming on the top, about 1 1/2 minutes. Cook the other side until golden brown, about another 1 1/2 minutes. Keep the pancakes warm in a 200?F oven as you finish cooking the remaining ones.

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