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Blueberry Pecan Pancakes
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| 1 cup | unbleached flour |
| 1/2 cup | whole-wheat flour |
| 1/2 cup | oat bran |
| 1/2 cup | chopped pecans |
| 1 teaspoon | baking powder |
| 1/4 teaspoon | salt |
| 1/4 cup | molasses |
| 1 cup | boiling water |
| 1 cup | ff vanilla yogurt |
| 2 large | eggs |
| 1 tablespoon | canola oil |
| 1 cup | blueberries rinsed |
Coat nonstick pan with cooking spray. Put on medium heat.
Combine flour, bran, pecans, baking soda, and salt.
In a large bowl combine molasses, and water. Stir in yogurt, eggs, and oil. Pour into the flour mixture.
Mix until moistened. Stir in blueberries.
Pour by 1/3 cupfuls into pan.
159/serving
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