Recipe Redux: Pecan-Blueberry Pancakes

The new year calls for a fresh start…and that’s exactly what this month’s Recipe Redux is all about! Whatever your New Year’s resolutions may be, it’s important to get a healthy, fresh start to the day with breakfast.

These Pecan-Blueberry pancakes are a great way to kick-start the day! And to make the process even easier, you can make a bulk quantity of pancake mix (dry ingredients only) to keep on hand. Then, when you’re ready to have pancakes all you have to do is add eggs, vanilla, and milk. In place of white flour, I used a white whole wheat flour, which is less refined and has more fiber. The addition of oats to this pancake mix provides a source of soluble fiber, and flaxseed is a good source of omega-3 fatty acids (good for the heart). I chose blueberries for my pancakes, but you could do chopped apples or banana slices with the pecans.

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Recipe Redux: Pecan-Blueberry Pancakes

Ingredients

3/4 cup white whole wheat flour

1/2 cup quick-cooking oats

1 Tbsp. ground flaxseed

1 tsp. baking powder

1/4 tsp. baking soda

1/8 tsp. salt

1 tsp. cinnamon

2 eggs

1 tsp. vanilla

1/2 cup + 2 Tbsp. coconut milk

1 cup blueberries (frozen or fresh)

1/2 cup chopped pecans

1. In a large bowl, combine dry ingredients. Mix well.

2. In a small bowl, whisk eggs, vanilla, and coconut milk together.

3. Add egg mixture to dry ingredients and mix until all ingredients are incorporated. Be careful not to over-mix.

4. On a heated griddle, pour 1/2 cup pancake mix onto hot surface. Add blueberries (or other fruit) and pecans. Cook pancakes until golden brown, then add pure maple syrup or agave nectar to top them off.

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