Monday - Muffins / Banana Bread (earlier in the year it was smoothies, but the kids led a full-fledged revolt so I switched it back to muffins for the winter)
Tuesday - Eggy Bread
Wednesday - Waffles
Thursday - Cinnamon Rolls
Friday - Pancakes
Saturday - Wildcard (cereal, eggs, veggie sausage, potatoes, donuts, beignets)
Sunday - Wildcard
Connor and Helen essentially know what's going to happen the rest of the day, based on what they ate for breakfast. It's very grounding.
All of these items were selected because Connor would eat them, not because they were the best nutritional choice. Sometimes, I feel a bit of guilt over some of them, and I try and boost the nutrition content in small ways, without making the item undesirable to Connor. Parents everywhere are rolling their eyes at this, wondering how it is possible that the pickiest eater gets to dictate breakfast each day.
Here's my new twist on pancakes.
Although I'm a fan of the Aunt Jemima box - it's simple - and consistent, I thought I might be able to boost the nutrition by making the pancakes from scratch and adding yogurt to the batter. I also made up a strawberry sauce to put in - and on - the pancakes.
- 1 cup white flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 cup Stonyfield nonfat vanilla Greek yogurt
- 2 large eggs
- 5 tablespoons whole milk
- strawberries, pureed
- small amount of lemon juice
- add sugar if the sauce isn't sweet enough
I liked the pancakes with the strawberry sauce inside them. Connor and Helen gulped down the pancakes with the strawberry sauce on top.
This post was created in partnership with Stonyfield. All opinions are my own.