Ingredients:

1 cup whole wheat flour
1 cup buckwheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons brown sugar
2 cups soy milk
2 eggs, beaten
1/4 cup oil

Directions:

Mix together dry ingredients in a large bowl. In a separate bowl beat the eggs and add oil and soy milk. Then add the egg mixture to the flour mixture and stir just enough to get rid of most of the lumps.

Pour a large spoonful per pancake onto a greased griddle or skillet.

Cook until pancakes get bubbles on top and edges are slightly browned, approximately 2 to 3 minutes. Then flip and cook another 2 to 3 minutes until golden brown.

Serve with creamed honey and a bowl of fresh fruit.

Ingredients:

2 cups Bisquick
1 1/2 cups milk
2 eggs
2 bananas, thinly sliced
1 jar Nutella or melted chocolate
1 stick of butter

Directions:

Mix together in a large bowl all of the bisquick, 1 cup of milk, and the two eggs. Next add the remaining milk until well mixed.

Grease a crepe pan with some butter. Pour crepe mixture onto pan in a large, thin circle. Spread out mixture by lifting up the pan and tilting it in different directions. Flip crepe once it bubbles and cook on other side.

Once cooked, gently place crepe open face on a plate and spread a very thin layer of the chocolate or Nutella on one side of the crepe. Place 3 or 4 slices of banana on top. Then fold up the crepe.

Recipe submitted by Sydney, age 12, from Spain.

Ingredients:

2 cans of crescent rolls
1 package of breakfast sausage
1 package of cream cheese

Directions:

Preheat oven to 325F degrees. Open one can of crescent rolls and spread out on a greased baking pan. Then spread out the whole package of cream cheese on top of the rolls.

Next crumble all of the breakfast sausage on top of the rolls. Finally, open the second can of crescent rolls and place on top. Bake for 12 to 15 minutes or until golden brown.

This recipe was created by Haley, age 12, of the United States.

INGREDIENTS:

• 1 pkg. crescent rolls
• 1 lb. sage sausage, browned and drained
• shredded hash browns
• 1 pkg. mozzarella cheese, shredded
• 1 pkg. cheddar cheese, shredded
• 5 – 6 eggs, beaten

DIRECTION:

1. Press crescent rolls in bottom of a 9 x 13 pan.
2. Sprinkle with browned and drained sausage.
3. Layer with some of the cheddar and mozzarella cheeses.
4. Add frozen hash browns and top with cheeses. 
5. Beat eggs slightly and pour over dish.
6. Bake at 375 degrees for 25 – 30 minutes until eggs are set.

INGREDIENTS:

• Oatmeal of your choice
• Raspberries
• 1 tbsp. brown sugar
• Fat-free half & half

DIRECTIONS:

1. Make oatmeal the way you prefer (on stove or in microwave).
2. Layer raspberries in the bottom of a bowl and add oatmeal.
3. Sprinkle brown sugar and mix in half and half.

Use the fruit of your choice to change it up for kids and keep the oatmeal interesting.

When I’d make this for my stepchildren when they were smaller, I called it Egg in a Hole but…same thing!  It’s a fun way to jazz up breakfast for the kids before school.

INGREDIENTS:

• 1 slice bread (whole wheat is healthiest!)
• 1 teaspoon butter
• 1 egg
• salt and pepper (optional)

DIRECTIONS:

1. Cut a hole in the middle of the bread (a small glass or cookie cutter works great!).
2. Heat butter in small non-stick skillet.
3. Place the bread with hole slice in the butter, brown and turn.
4. Crack the egg in the hole in your bread and cook.  Turn with spatula until egg is cooked the way you like it.

INGREDIENTS:

• 2 cups cake flour (can use regular all-purpose flour or do half and half and it tastes good)
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 large eggs, separated
• 2 tablespoons sugar
• 1/2 teaspoon vanilla extract
• 4 tablespoons unsalted butter, melted
• 2 cups milk
• non-stick cooking spray

DIRECTIONS:

1. Preheat the waffle iron according to the manufacturer’s instructions.
2. In one medium bowl sift together flour, baking powder, and salt. Set aside.
3. In a second bowl use the wooden spoon to beat together the egg yolks and sugar until sugar is completely dissolved and eggs have turned a pale yellow (takes a little work – about 3 minutes).
4. Add the vanilla extract, melted butter, and milk to the eggs and whisk to combine.
5. Combine the egg-milk mixture with the flour mixture and whisk just until blended. Do not over mix.
6. In third bowl, beat the egg whites with an electric mixer until soft peaks form, about 1 minute.
7. Using the rubber spatula, gently fold the egg whites into the waffle batter. Do not overmix!
8. Coat the waffle iron with non-stick cooking spray and pour enough batter in iron to just cover waffle grid.
9. Close and cook as per manufacturer’s instructions until golden brown, about 2 to 3 minutes.
10. Serve immediately.

Freeze the leftovers and reheat them in the toaster for another day! 

Cook Time:  3 min

Serves:  8 to 10 (4 by 4-inch) waffles