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Blueberry Pecan Pancakes is for Breakfast.

Blueberry Pecan Pancakes takes 5 minutes to prepare.

Blueberry Pecan Pancakes takes 10 minutes to cook.

Blueberry Pecan Pancakes makes 12 servings.

The ingredients for Blueberry Pecan Pancakes are:

* 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

Here is how you make Blueberry Pecan Pancakes:

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: 12Recipe submitted by SparkPeople user PESCETARIAN.

The nutritional information for Blueberry Pecan Pancakes is:

• 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

The dietary needs meet for Blueberry Pecan Pancakes is Sugar Free