Mix first six dry ingredients in medium bowl and blend well. In a large bowl, whisk molasses, buttermilk, eggs and 3 tablespoons vegetable oil. Add dry ingredients and whisk just until smooth. Fold in blueberries. Brush nonstick skillet with vegetable oil. Allow 3 tablespoons batter for each pancake. Cook about a minute and a half on each side. Keep warm in 200 degree oven. Serve with butter and maple syrup. Yield: approximately 16 small pancakes.
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|Serving Size: 1 Serving (1634g)|
|Recipe Makes: 1 servings|
|Calories from Fat: 750 (26%)|
|Amt Per Serving||% DV|
|Total Fat 83.3g||111 %|
|Saturated Fat 19.2g||96 %|
|Monounsaturated Fat 37.3g|
|Polyunsanturated Fat 16.6g|
|Cholesterol 2122.4mg||653 %|
|Sodium 1826.1mg||63 %|
|Potassium 4108.4mg||108 %|
|Total Carbohydrate 435.3g||128 %|
|Dietary Fiber 19.4g||78 %|
|Sugars, other 415.9g|
|Protein 103.6g||148 %|
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Calories per serving: 2875
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