Blueberry-Pecan Pancakes

• 1 cup 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 non-fat vanilla yogurt
• 2 large eggs
• 1 tablespoon canola oil
• 1 cup fresh blueberries or 1 cup frozen blueberries, rinsed and drained

1. Coat a large nonstick skillet with nonstick spray and set over medium heat.
2. In a small bowl, combine 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.
4. Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries.
5. Pour batter by 1/3 cupfuls into the skillet, making a few at a time.
6. Cook 2-3 minutes, or until bubbly and the edges look dry.
7. Turn and cook 1 minute, or until underside is golden.
8. Serve immediately.

flour, whole wheat flour, bran, pecans, baking soda, salt, molasses, boiling water, nonfat vanilla yogurt, eggs, canola oil, fresh blueberries

Taken from www.food.com/recipe/blueberry-pecan-pancakes-330737 (may not work)