Blueberry Pecan Pancakes
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 164.9
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 81.7 mg
- Total Carbs: 12.7 g
- Dietary Fiber: 2.4 g
- Protein: 2.5 g
View full nutritional breakdown of Blueberry Pecan Pancakes calories by ingredient
Introduction
From the Maker's Diet. No Sugar, no bad fats! VERY HEALTHY! From the Maker's Diet. No Sugar, no bad fats! VERY HEALTHY!Number of Servings: 12
Ingredients
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* 1 1/2 cups freshly ground or soaked spelt, kamut or whole wheat flour
* 3/4 cup water mixed with 1 Tbsp. of yogurt
* 1 egg, lightly beaten
* 1/2 c blueberries (fresh or frozen)
* 1/2 c crispy pecans
* 1/4 tsp. fine Celtic sea salt.
* 1/2 cup extra virgin coconut oil
* 2 tsps. baking powder
* 1 tsp. vanilla
Directions
Mix flour with water and yogurt and let stand overnight. Defrost blueberries in refrigerator if frozen. Mix ingredients into a bowl. Heat 1/2 cup of extra virgin coconut oil in a skillet or pan over low heat. Increase temperature to moderate heat. Use about 3 Tbsps of batter for each pancake.
Serve with honey, maple syrup or butter.
For variations, use different kinds of fruit.
Makes about 12 pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.
Serve with honey, maple syrup or butter.
For variations, use different kinds of fruit.
Makes about 12 pancakes.
Number of Servings: 12
Recipe submitted by SparkPeople user PESCETARIAN.