Blueberry-Pecan Pancakes - cooking recipe

Ingredients

1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup oat bran
1/2 cup chopped pecans
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup molasses
1 cup boiling water
1 cup non-fat vanilla yogurt
2 large eggs
1 tablespoon canola oil
1 cup fresh blueberries or 1 cup frozen blueberries, rinsed and drained

Preparation

Coat a large nonstick skillet with nonstick spray and set over medium heat.
In a small bowl, combine all-purpose flour, whole wheat flour, oat bran pecans, baking soda, and salt.
In a large bowl, combine molasses and water. Stir in yogurt, eggs, and oil.
Pour molasses mixture into flour mixture. Mix just until moistened. Gently stir in blueberries.
Pour batter by 1/3 cupfuls into the skillet, making a few at a time.
Cook 2-3 minutes, or until bubbly and the edges look dry.
Turn and cook 1 minute, or until underside is golden.
Serve immediately.