Saturday, August 11, 2012

top 10 favorite breakfasts

cupcakes and cashmere
Image Credit: Cupcakes and Cashmere

Yesterday morning as I struggled to get everyone ready and out the door to get to my 9am spinning class, I realized I'm staring at many mornings to come. Once Vivi begins 9am, 5-day/week pre-k in one month, we'll be doing the morning rush EVERY DAY. Oh boy. How did I not consider this fact until now?

Actually, my buddy (whom I endearingly refer to as "Laid-Back Mom") was the one who had to point it out to me, in telling me how she is not looking forward to early-morning school days. Granted, she'll have a third little peanut to care for by then. Mercy, y'all. A third baby. I can't wait to tell you what that's like from an outsider's view.

So here they are, in my attempt to get my act together come September, my favorite breakfasts to feed the kids. Note that some take longer than others to prepare, but looks can be deceiving. Because you can pre-make pancake batter and cook 6 at once on a griddle, I consider them a faster breakfast than oatmeal.





1. Breakfast Cookies.

2. Freezer Breakfast Burritos.

3. Muffins. (Maple Carrot Raisin, Squash, or Banana/Pumpkin Molasses)

4. Yogurt and Granola (aka. American Parfait).

5. Oatmeal.

6. English Muffin/Toast (with butter and jam or avocado nutella).

7. Banana Bread.

8. Boiled Eggs and Smoothie (either green smoothie or avocado "milk"shake).

9. Aunt El's Cinnamon Rolls.

10. Blueberry Banana Pancakes (with blueberry syrup; non-dairy recipe below adapted from The Healthy Pregnancy Cookbook, UK).

Honorable Mention: Rice Pudding.

banana blueberry pancakes
Image Credit: Taste of Home (different recipe but good too)

blueberry banana pancakes (non-dairy)
serves 4 (10-12 small pancakes)

3 bananas, mashed
2 Tbs. unrefined organic sugar
2 tsp. lemon juice
2 eggs, separated
1 c. white whole wheat flour
1 tsp. baking powder
1/4 tsp. salt
pinch of cinnamon
1 Tbs. melted coconut oil
1 1/2 c. blueberries

Sift and whisk together flour, baking powder, salt, and cinnamon in a small bowl. In a medium bowl, mix together mashed bananas, sugar, juice, and egg yolks. Fold flour mixture into banana mixture. This pancake batter can sit in the fridge/freezer until you are ready to use it.

When you are ready to make pancakes, whisk egg whites with a pinch of salt until stiff. Fold into pancake batter. Heat oil in a griddle over medium heat. Drop in heaping tablespoon of batter and sprinkle in a few blueberries after one minute.

Editor's note: This post is part of Monday ManiaThe Homesteader Blog Carnival, The Homestead Barn Hop, and Teach Me Tuesday.

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