Yield: 16 Pancakes


  • ½ cup finely chopped pecans
  • 1 cup all-purpose flour
  • ½ cup whole-wheat flour
  • ½ cup dried blueberries
  • 3 tablespoons light brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2 large eggs
  • 2 large egg whites
  • 1½ cups nonfat buttermilk
  • 2 tablespoons canola oil


  1. Place pecans in small dry skillet and cook over medium-low heat for 2-4 minutes, stirring constantly.
  2. Whisk flour, berries, toasted pecans, brown sugar, baking powder, cinnamon, and salt in a large bowl.
  3. Make a well in the center of the mix.
  4. In a medium bowl, whisk eggs, egg whites, buttermilk, and canola, then pour into the blueberry-pecan mix.
  5. Stir until just combined.
  6. Use about ¼ cup batter for each pancake.

Nutrition Information per Serving (2 pancakes): 259 calories , 10g fat (1g sat, 6g mono), 54mg cholesterol, 35g carbohydrate , 8g protein, 356mg sodium , 109mg potassium

For more healthy living tips, visit KaiserPermanente.org.

Sue Heikkinen, a registered dietitian, received her bachelor’s degree from the University of Colorado. She received her master’s degree from the University of Minnesota and performed her dietetic internship there.

Recipe By: Kaiser Permanente Thrive