Here’s an oldie but goodie post that is worth some healthy revival. As you may know, we don’t have kids (yet :), but are happily surrounded by folks that do. So…for all you kick-butt parents out there hustling to raise your families, this kid friendly breakfast idea (healthy of course) is for you!
Over the last 365 days, we’ve experienced so many West Coast road trips up to Seattle and down to LA. And every time we come home, we are filled with SO MUCH healthy recipe, healthy living, and self-loving inspiration to share with all of you.
Kids, this one’s for you!
Whether you’re an adult in the “school of life,” or have chillins out there that need a quick, kid friendly breakfast, we’ve got your back!!!
A glam camping healthy breakfast
It was on DAY 10 of our road trip where Graham and I were “glamping” (glam camping) in Port Townsend – a small island off of Seattle in the Puget Sound. We were celebrating my sister’s 38th birthday and we hooked up an amazing, healthy breakfast for the whole fam to enjoy, including my little 7 year old nephew.
Making the family favorite Fluffy Almond-Millet Waffles was not an option since we had such a limited kitchen. Instead, we decided to go with an on-the-fly frittata, local chicken sausage and bacon, fresh fruit, and an easy baked pancake invention – made with a package of Bob’s Redmill Organic 7 Grain Pancake/Waffle Mix. Once the table was set, we knew this would be a great idea for an on-the-go pre-made breakfast for all you kids out there.
Let the battle begin
I made them again when we got home, but I wanted to test it with our signature Fluffy Almond-Millet Waffle mix (this one is gluten-free) to see what would happen. We’ll let you be the judge on taste and texture when you make it yourself, but the concept of baking pancakes in a cookie sheet, is definitely an easy kid friendly breakfast that you can prepare ahead of time. Simply slice, serve, and go!
Check out the photos below. We wanted to show you how both the Bob’s Redmill version turned out in comparison to the Fluffy Almond-Millet Waffle mix that we shared with you awhile ago. Both great, different textures of course. Oh and feel free to take the idea and use your own pancake mix to see how that goes too!
Essentially, here are the easy steps:
First, some tips
- Use the “waffle” instructions instead of the “pancake” instructions.
- Play with baking time depending on your mix of preference. The Fluffy Almond-Millet Waffle mix needed a bit more time (23 minutes vs. 20).
- Make a bunch and keep them in the fridge (for a week) or the freezer for (~3 months), then simply reheat in a skillet or toaster oven.
- Serve with real maple syrup and fresh fruit, or even make our favorite low-sugar Blueberry Maple Syrup recipe.
Bob Redmill 7 Grain Version
We made a double batch in a large 8×10” baking dish.
Ingredients
2 cups of Bob Redmill’s waffle mix for a 8×10” or a 10×13” cookie sheet
1 peach, nectarine, or other fruit, sliced
1 banana, sliced
2 tablespoons banana, mashed
2 tablespoons coconut oil (or butter), melted, plus more to grease the pan (NOTE: you will see that I reduced the Bob Redmill’s call for oil, and replaced some of it with part smashed banana)
4 eggs
1 ½ cup milk of your choice (almond milk is ok too)
(NOTE: if you want to make a smaller batch in an 8×8 baking dish, cut the recipe in half)
Steps
- Preheat the oven to 350 degrees.
- Grease the 10×13” or similar size cookie sheet with a paper towel and a dab of coconut oil (or butter).
- Neatly layer bananas, nectarine, or other fruit of your choice. (NOTE: I did half and half and both were delish)
- Mix 2 cups of the waffle mix with 2 tablespoons mashed bananas, 2 tablespoons melted coconut oil (or butter), 4 eggs, and milk.
- Pour the mix over the fruit.
- Bake for ~20 minutes. Be sure not to overbake to avoid it getting too dry.
- Cool, then release the edges of the pancakes with a butter knife, and slice into rectangles.
- Serve or store for later!
Yields 12 – 15 rectangles
Fluffy Almond-Millet Waffle Version
We made a single batch in a small 8×8” baking dish
Ingredients
1 ¼ cup millet flour
¾ cup almond flour
½ teaspoon baking powder
¼ teaspoon sea salt
1 cup milk (preferably whole milk or almond milk)
3 egg yolks
1 teaspoon vanilla extract
3 tablespoons butter (or coconut oil), melted
2 tablespoons honey, melted
3 egg whites
1 peach, nectarine, or other fruit, sliced
1 banana, sliced
Coconut oil to grease the pan
(NOTE: if you want to make a larger batch in a larger cookie sheet or baking dish, double the recipe.)
Steps:
- Preheat the oven to 350 degrees.
- Grease the 8×8” baking dish (or larger cookie sheet) with a paper towel and a dab of coconut oil (or butter).
- Neatly layer bananas, nectarine, or other fruit of your choice. (NOTE: I did half and half and both were delish)
- In a large bowl, combine the millet flour, almond flour, baking powder and salt. Stir until well combined. Set aside.
- In a medium bowl, whisk the egg whites until they form a soft peak. You can use an electric mixer or use a fork and beat quickly with your hand for about 5 minutes. Set aside.
- In a medium bowl, whisk egg yolks, vanilla extract, and milk. Add this liquid mixture to the dry ingredients. Then pour in the melted honey and butter. Mix until well combined.
- Fold in the beaten egg whites.
- Pour the mix over the fruit.
- Bake for ~23 minutes. Be sure not to overbake to avoid it getting too dry.
- Cool, then release the edges of the pancakes with a butter knife, and slice into rectangles.
- Serve or store for later!
Yields 12 small rectangles
(NOTE: This is the same recipe as the regular Fluffy Almond-Millet Waffle recipe, found here).
Kale. All Day. Err Day.
