Vegetarian

Blueberry walnut buttermilk pancakes is for Breakfast.

Blueberry walnut buttermilk pancakes takes 15 minutes to prepare.

Blueberry walnut buttermilk pancakes takes 15 minutes to cook.

Blueberry walnut buttermilk pancakes makes 6 servings.

The ingredients for Blueberry walnut buttermilk pancakes are:

0.75 cup Whole Wheat Flour
1 cup All-Purpose White Flour
2 tsp baking powder
2 tbsp Granulated Sugar
1 large Egg, slightly beaten
2 cups Buttermilk
1 tbsp vanilla extract
3 tbsp Coconut Oil, melted
1 cup finely chopped Walnuts
1 cup Blueberries, fresh/frozen

Here is how you make Blueberry walnut buttermilk pancakes:

Preheat griddle to 350 (medium-high). Combine dry ingredients in a large bowl. In a smaller bowl combine wet ingredients. Make a well in the center of the dry ingredients and pour wet ingredients into center. Mix until combined (will still be lumpy). Fold in walnuts and blueberries. Spoon 1/4 cup of batter onto preheated griddle and cook until bubbles start to form. Flip and cook for another 2 minutes or until desired doneness. Serving Size: Makes 24 pancakesNumber of Servings: 6Recipe submitted by SparkPeople user EKEATING07.

The nutritional information for Blueberry walnut buttermilk pancakes is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 380.7

• Total Fat: 21.9 g
• Cholesterol: 34.3 mg
• Sodium: 99.5 mg
• Total Carbs: 40.0 g
• Dietary Fiber: 4.5 g
• Protein: 11.0 g