Breakfast Menus + Soaked Buttermilk Pancakes

photo credit

Breakfast is tedious to me.  I have to be completely honest.  I am most definitely not a morning person, but my kiddos are,  and so the thought of putting a lot of effort into a meal first thing in the morning makes me start to twitch and reach for the nearest cup of joe…

So simple is the name of the game, and we repeat our breakfast selections quite often. In addition, I also soak my grains for easier digestion (and if this is weird to you and you want to know more, read this post!).  This does add another pre-planning dimension, which sends my ADD-brain spinning, but it’s totally worth it!

oh – and to throw in another caveat, we travel –a lot– and seem to live out of our oh-so-sexy mini van. Therefore, I can not bring myself to hand three littles a heaping bowl of porridge to consume as I dodge in and out of traffic.

I’m daring. not stupid.

So, here is a collection of kid-friendly breakfast ideas…(best served with coffee ;))

  • Green Smoothies (a favorite “swamp sludge” breakfast for the little men in your life)
  • Soaked Oatmeal (this is a staple on cold mornings and oh so cheap and easy!)
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  • Homemade granola and granola bars (this take a little more pre-planning but it is SO worth it!  These cost pennies to make, compared to high-sugar, low nutrient granola bars from the store.)
  • sweet souffleed omelets (I have to admit, I wasn’t sure how I felt about these at first, but they are so easy (and quick) to make, and my little people devoured them!)

Here are some other recipes, ala Kelsi’s Kitchen (that’s pathetic…I just couldn’t think of anything else catchy…) that we eat all.the.time…

This is, hand down, my all time favorite pancake recipe.  They are super fluffy and chewy, and I was easily able to adapt the original recipe into a soaked-grain recipe. score.

here it is:

Sweet Soaked Pancakes

  • 1c. buttermilk
  • 1c. white whole wheat flour (or flour of your choice, just don’t bother using white flour if you are soaking it)

-combine these 2 ingredients and let them set 8 hours/overnight.  (And if you are new to soaking, or you totally forgot just don’t have time, just mix the flour and buttermilk and continue on with the recipe.  still tastes amazing!)

When you’re ready to make them, to the flour mixture add:

  • 2 T. sweetner of your choice (I have used honey, sucanat, and palm sugar, all with great results)
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 egg
  • 2 T. melted butter.

Combine these, adding in the melted butter last (as the warmth of the butter will activiate the soda)

I use coconut oil (from here – they are fantastic!) to coat a hot griddle  then use a 1/3c. measuring cup to scoop out the batter.  cook until brown on both sides, and then slather on butter and maple syrup, honey or preserves.  These freeze really well too, but for my family of 5, I double the recipe and there aren’t many left overs!

enjoy!

{fruit and yogurt}

exactly as it sounds! (and great with the granola recipe above!)

(quinoa porridge}

If you’re in the mood for a change, substitute quinoa for your oatmeal.  This amazing little grain is so hardy and full of iron and B vitamins.  The texture is much different than oatmeal, so even mixing the two 50/50 is a great start and a nice change!

{toast + cream cheese}

again, exactly as it sounds!  My kids love bagels, but they are ridiculously expensive in the store anymore, and if I don’t have any homemade, we eat “square bagels” (aka: toast with cream cheese).

-Keep checking back for more breakfast recipes as we add to this list!!

 

Linked to Real Food Wednesdays, Fat Tuesday, Fight Back Friday

 

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7 Responses to “Breakfast Menus + Soaked Buttermilk Pancakes”
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  1. Steph.

    You have mentioned breakfast cookies before?! Are they worth sharing? I would love to hear more about them- and “cookies” for breakfast might be a blessed surprise for four healthy eaters :).

  2. Okay, I looked at the recipe for Green Smoothies. Honestly, is this something that kids will like? It looks very healthy, but not too tasty….

    • Nikki, honestly, this was the one “healthy” recipe that I wasn’t *overly excited* about trying. For awhile, my kids were good eaters and I wasn’t worried about sneaking in greens. Then they morphed into pasta-eating-peanut-butter-and-jelly-fiends….plus with the cold weather, I try to pump them full of as many naturally occurring enzymes and vitamins as possible – ie: raw spinach. And in all honesty, it’s VERY yummy! I would follow the directions you saw on the link I posted – blend the greens first because they are impossible to get smooth if you don’t. As for the taste, I am not a HUGE spinach fan, and you truthfully can’t taste it – especially if you start out with a small handful and work up. Also, I think she recommends the orange juice concentrate at the beginning to mask the flavor, and it is so strong that it overpowers all “green” flavor. if your kids don’t mind the color, then they’ll love it!

  3. natalie

    b’h

    what can we use instead of butttermilk? how do you make it? and can we use mllk with lemon juice instead?

    • Cheeky Bums

      Natalie, Yes, you can most definitely use milk w/ lemon juice. As a rule of thumb, to make “buttermilk” for recipes, I our 1 tb of lemon juice or white vinegar into a measuring cup, then top it off with milk until I get 1 full cup. Let it set for 2-3 minutes and you have instant faux buttermilk! thanks for stopping by! – kelsi

 

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