Blueberry-Pecan Pancake Mix

Yields: 2 1/2 cups dry mix (makes 8 servings, 2 pancakes each)


Ingredients

• 1 cup(s) all-purpose flour
• 1/2 cup(s) whole-wheat flour
• 1/2 cup(s) dried blueberries
• 1/2 cup(s) finely chopped pecans, toasted (see Tip)
• 3 tablespoon(s) light brown sugar
• 2 teaspoon(s) baking powder
• 1 teaspoon(s) ground cinnamon
• 1/2 teaspoon(s) salt

Method

1. Whisk all-purpose flour, whole-wheat flour, blueberries, pecans, brown sugar, baking powder, cinnamon and salt in a medium bowl. To make pancakes: Whisk 2 large eggs, 2 large egg whites, 1 1/2 cups nonfat buttermilk and 2 tablespoons canola oil in a medium bowl. Put Blueberry-Pecan Pancake Mix in a large bowl. Make a well in the center of the mix; add wet ingredients and stir until just combined. Use about 1/4 cup batter for each pancake.
2. Make ahead: Store in an airtight container at room temperature for up to 1 month or freeze for up to 3 months.

Tip: Place chopped pecans in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.