Pecan Blueberry Pancakes

Pecan Blueberry Pancakes
These delicious blueberry pancakes have a delightful crunch. The toasted pecans on top add a rich nutty flavor to your breakfast.
Ingredients
- 1-1/2 cups all-purpose flour
- 2 large eggs
- 1/2 cup blueberries
- 1/2 cup chopped pecans
- 3 tablespoons brown sugar
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- Cooking oil spray
Instructions
- Stir together all-purpose flour, blueberries, pecans, brown sugar, baking powder, and cinnamon in a medium bowl.
- Whisk eggs and canola oil in a medium bowl.
- Mix ingredients from both bowls together and stir until combined.
- Use 1/4 cup of batter per pancake and cook on griddle or frying pan coated with cooking oil spray.
- Flip pancakes until they are evenly cooked on both sides.
Notes
Smart Shopping Tips
- Blueberries are in season from May through September but are available frozen year-round.
- Avoid purchasing blueberries that are soft, mushy or leaking. Look for those that are dark in color, plump, firm, uniform in size and free from stems or leaves.
- Pecans can be stored for up to 2 years in the freezer, up to 9 months in the refrigerator in an air-tight container, and up to 6 months in a cool, dry cupboard.
- Try toasting pecans before adding them to the batter. Toasted pecans are more flavorful and crunchy and are easier to chop.
- To toast pecans, spread them on a baking sheet and bake at 350 degrees for approximately 10 minutes until they are golden brown and fragrant.
- Make twice as many pancakes as you plan on eating and freeze the leftovers. Reheat leftovers in the microwave for about 1 minute.