Blueberry-Pecan Pancakes

 

1

cup Gold Medal® unbleached or all-purpose flour

1/2

cup whole-wheat flour

1/2

cup oat bran

1/2

cup chopped pecans

1

teaspoon baking soda

1/4

teaspoon salt

1/4

cup molasses

1

cup boiling water

1

cup fat-free vanilla yogurt

2

large eggs

1

tablespoon canola oil

1

cup fresh blueberries or Cascadian Farm® frozen organic blueberries

• 1 Coat a large nonstick skillet with cooking spray and set over medium heat.
• 2 In a small bowl, combine unbleached or all-purpose flour, whole-wheat flour, oat bran, pecans, baking soda, and salt.
• 3 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 to 3 minutes, or until bubbly and edges look dry. Turn and cook 1 minute, or until underside is golden. Serve immediately