Blueberry Pecan Pancakes

• 1 cup flour, all-purpose
• 1/2 cup whole wheat flour
• 1/2 cup blueberries dried
• 1/2 cup pecans finely chopped, toasted
• 3 tablespoons brown sugar, light
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon salt
• 2 large eggs
• 2 large egg whites
• 1 1/2 cups buttermilk
• 2 tablespoons canola oil

1. Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a large bowl.
2. Whisk eggs, egg whites, buttermilk and oil in a medium bowl.
3. Make a well in the center of the dry ingredients; add wet ingredients and stir until just combined.
4. Use about 1/4 cup batter for each pancake.
5. Serve with blueberry sauce, or maple syrup if desired.

flour, whole wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon, salt, eggs, egg whites, buttermilk, canola oil

Taken from recipeland.com/recipe/v/blueberry-pecan-pancakes-49254 (may not work)