Blueberry-Apple Pecan Pancake

Tonight was the best dinner of the week!

Breakfast for Dinner!


I love breakfast- and when you can have it twice in one day- that is one good day.

I was excited and really wanted to come up with a delicious, unique pancake. I am 110% I succeeded. 🙂

one secret to a good pancake is to not over-stir the batter….bubbles are a sure sign that your batter will be successful.

 cake in a pan. genius.

a perfect flip. a perfect rise. a perfect cake.

to make the meal complete, my husband was in charge of the eggs.

note: hot sauce and jalapenos can turn any egg scramble into a masterpiece.

we didn’t like this dinner one bit.

Recipe for my Blueberry-Apple Pecan Pancakes

1 cup whole wheat flour

2 tsp baking powder

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup of grated apple

1 cup milk

3 large egg whites (whipped)

2 tbsp coconut oil

1 tsp natural vanilla extract

3 tbps chopped pecans

1/2 cup fresh blueberries

Mix all dry ingredients (first 4 ingredients)  in a bowl. Mix the apple, milk, coconut oil, and vanilla in a separate bowl.  Mix the apple mixture with the dry. Whip your egg whites for about 30 seconds or until foamy.  Fold in egg whites, blueberries, and pecans.

Heat a large skillet on medium heat. Grease. Pour 1/4 cup for each pancake. When pancake begins to bubble and edges set, flip!

Makes about 10 pancakes.


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