Whole wheat blueberry pancakes with pecans

Sometime you need a hearty breakfast.

Cereal just won't do.

Eggs would be good, but it's not an egg in the morning type of morning.

Nope.

You need something with substance.

Like whole-wheat pancakes with blueberries, toasted pecans and a hint of orange in them.



Yeah, something like that.


Because when you have a new yard that looks like this


and you have to spend the day doing this

and this.

Then your going to need to start the day off right.



Whole wheat blueberry pancakes with pecans

1 1/4 cups whole wheat flour

2 teaspoon baking powder

1/2 salt

1 tablespoon brown sugar

1 egg

1 cup milk, or more if needed

1 tablespoon of orange juice

1 teaspoon of orange zest

1/4 cup toasted pecans

1/2 cup fresh or frozen blueberries

Mix together the flour, baking powder, brown sugar and salt

In separate bowl, mix together milk, egg, orange juice, zest and pecans

Add the liquid mixture to the flour mixture. Fold in blueberries

Pour a 1/4 cup of batter for each pancake onto a hot, lightly heated griddle or heavy skillet.

Turn pancakes when the surface is bubbly.

Cook until golden brown.