Big Breakfast: Whole Wheat Blueberry Pecan Pancakes


Good Morning!

I haven’t fully recovered from my jet lag yet. I’ve been falling asleep early and waking up early. I’ve been forcing myself to stay awake longer and sleep in later, but it’s not working too well. On Tuesday, I went to bed at five pm, woke up at 7pm, went back to bed at 9pm and then woke up at 3 am. Last night, I went to bed at 8 pm and woke up at 4 am. It’s kind of getting better. I’m going to step up my caffeine intake tonight to make sure I stay awake.


I find that waking up early makes me hungrier. I think it’s because I’m tired and my body is looking for a quick energy source. I need the energy and fuel for my workout today, so I made a big breakfast. This isn’t the 1000 calorie McDonald’s big breakfast; it’s a light big breakfast.


I’ve been craving pancakes since going to France and I finally made some this morning. My favorite type of pancake is crispy to he outside and soft in the middle. I also love the addition of pancakes and the way they pop in your mouth. I’ve never been a chocolate chip pancake person, but add blueberries and I’m all over it.

I also like healthy pancakes that don’t have all kinds of crazy ingredients. This one doesn’t have protein powder or weird flours you can’t find in the grocery store. It’s simple and light.


-1 1/2 Cups Whole Wheat Flour, -1 Cup Unsweetened Almond Milk, -1/2 Teaspoon Sea Salt, -2 Teaspoons Baking Powder, -1 Large Egg, -1 Teaspoon Vanilla Extract, -2-3 Packets Stevia, -1 Cup Fresh Blueberries, -1/3 Cup Pecan Halves


-Mix together the flour and baking powder in a large bowl and set aside. In a separate bowl, mix together egg, almond milk, salt, vanilla, and Stevia.

-Pour the wet ingredients and mix well.


-Stir in the blueberries and pecans.


-Spray a frying pan with cooking spray and heat it to medium-high.
-Add 1/2 cup of batter onto the heated skillet and cook each side until golden brown.

-Repeat for all of the pancakes and don’t forget to re-grease the frying pan.


This recipe makes 8 pancakes. (1/2 cup batter)
-Nutrition Per Pancake: 135 Calories, 17 g Carbs, 6 g Fat, 5 g Protein, 4 g Fiber, 2 g Sugar


I also like a high protein breakfast; especially if I’m going to have a high intensity workout. I usually add eggs and turkey bacon to my breakfasts. I’ve already done the omelet and scrambled eggs this week, so today I did eggs over easy. My dad got me hooked on eggs over easy. He used to make them for me in the mornings with toast to dip into the yolk.


After cooking the pancakes, I use the same frying pan because it’s already heated. I just crack three eggs into the skillet, cover and let them cook for about a minutes. I then flip them over and cover them until they’re fully cooked. I usually add garlic powder and pepper, but I didn’t this time because I planned on eating them with syrup.


And since I already had my coffee hours before breakfast, I had a glass of freshly juiced orange juice!

What is your favorite breakfast?


  • Edwina Ruth MARION

    Hey there, I’ve followed your blog for some time now, haven’t commented before, just made the pancakes and they were awesome, thanks all the way from Australia 🙂

    Reply to Edwina Ruth MARION
  • Gul

    Hi Taralynn,

    These look delicious! I was just wondering what do you do with the left over pancakes to keep them tasty and fresh?

    Reply to Gul
  • Jess

    I just made these pancakes this morning and they we’re amazing! I didn’t have blueberries or pecans handy so I topped mine with sliced banana and cinnamon with some light syrup! Will definitely make these whenever I need a pancake fix! 🙂

    Reply to Jess
  • Lucie Aidart

    Looks amazing and american pancakes is definitely something I love! Fighting the jetlag too. Fell asleep at 9pm, couldn’t hold on any longer. Will see what happens today. Already want to go to bed and it’s mid-afternoon….

    Reply to Lucie Aidart
  • gabs

    if you are working out that hard you need more carbs, they are better for energy (protein is used to build muscle and if you don’t eat carbs, you use the protein so you end up losing muscle tone), also they will help you to keep through your workout. hugs

    Reply to gabs
  • Jessica

    That breakfast looks good! During the week, I typically don’t have time to make a whole lot for breakfast so I usually have yogurt and fruit, but on the weekends I love to make omelets!

    Reply to Jessica
  • Linda @ TheFitty

    What’s the main difference between food here and food there?

    Reply to Linda @ TheFitty
  • Natasha

    Those pancakes look great! I just made pumpkin pancakes and thought of you…they were so good!

    Reply to Natasha
  • Julie @ Run Away Freckles

    This breakfast looks so good! I am all about the dairy free pancakes and blueberry’s make them even better!

    Reply to Julie @ Run Away Freckles
  • Christina

    I moved to Paris last year for a year and I went to Whole Foods and bought melatonin (tricks your brain into thinking it’s night) and an herbal remedy called deep sleep. I used both the first week I was there and when I came back and had zero jetlag. I slept through the night as well. I highly recommend it

    Reply to Christina
  • Monica

    I’m so totally and completely jealous of your breakfast right now and I’m deffinately making these pancakes when I get home for thanksgiving break! Just wondering, what kind of workout were you planning on doing? I’m trying to gain weight and I’m trying to figure out how much I need before I workout, thanks! 🙂

    Reply to Monica

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