5 best weekend brekkies to cook with kids

Image: One Handed Cooks

With kids in the house, there’s no such thing as a weekend sleep-in. So make the most of those extra daylight hours and whip up a quick and tasty breakfast together.

Sultana Oat Pancakes

What you’ll need:

  • 1 cup oats
  • 1 cup milk
  • 1 egg
  • 2 tbsp brown sugar
  • 1 tbsp coconut or olive oil, plus extra for cooking
  • ½ cup plain flour, or wholemeal plain flour
  • 2 tsp baking powder
  • 1 tsp cinnamon
  • pinch of salt
  • ¼ cup sultanas

Start baking!

  • Put the oats and milk in a small bowl and allow to stand for 10 minutes
  • Whisk in the egg, sugar and oil. Sift in the flour, baking powder, cinnamon and salt, add the sultanas and stir until just combined
  • Place a large frying pan over medium heat, add the oil and cook large spoonfuls of the batter in batches for 2-3 minutes each side or until golden brown and serve
  • Keep leftover cooked pancakes in the fridge for 2-3 days or wrap in individual portions and store in the freezer for up to 3 months.

Find the original recipe here

French toast with bacon

Image: Oak Smoke and BBQ Sauce
Image: Oak Smoke and BBQ Sauce

What you’ll need:

  • Streaky bacon
  • 2 pieces of day-old bread
  • 2 eggs
  • 1/2 cup milk
  • Maple syrup
  • Icing sugar for dusting
  • Butter for frypan

Start baking!

  • Place the eggs and milk in a big bowl and whisk to combine. Placebread one at a time into the bowl to soak up the mix. Repeat on both sides
  • In a frypan add a little butter over a medium heat and then add the soaked bread. Cook on each side for approx 2 minutes or until golden and the bread puffs up a little
  • Add the bacon to the frypan and gently fry off  to your liking
  • Place the french toast onto a plate, top with the bacon, drizzle with maple syrup and a dusting of icing sugar

Find original recipe here

3-ingredient Banana Pudding

Image: Whole Food Simply
Image: Whole Food Simply

Ingredients

  • 4 ripe bananas, peeled and halved
  • 4 tablespoons butter or almond butter
  • 4 medjool dates, seeds removed

Start baking!

  • Preheat your oven to 175°C or 350°F
  • Use a food processor to blend all ingredients at high speed until the mixture is smooth and well combined
  • Pour the mixture evenly into four ramekins
  • Sit the ramekins onto a tray and bake for 35 minutes or until they are golden and an inserted skewer comes out cleanly

Find the original recipe here

Fruit pizza

Image: Teacher-Chef
Image: Teacher-Chef

Ingredients

  •  2 tbsp butter/ghee
  • 6 eggs
  • 250g rice-almond milk (or other milk)
  • 100g plain spelt flour or GF flour (or use coconut flour or tapioca flour for a grain free option)
  • 1 tbsp honey
  • 1 tsp vanilla extract
  • 1 punnet strawberries, washed and sliced
  • Sliced bananas
  • Your favourite fruit (kiwi fruit, passionfruit, melon etc)
  • Shredded coconut
  • Pure maple syrup (or melted chocolate)

Start baking!

  • Preheat oven to 230 degrees C (450 F) and melt butter in two 9-inch pie plates, then remove from oven
  • Beat together eggs, milk, flour, honey, vanilla extract
  • Pour into greased pie plates and bake for 8 minutes. Reduce heat to 190 degrees C (475 F) and bake about 8 minutes longer – until golden brown with puffy sides
  • Top with sliced fruit, sprinkle with coconut and drizzle with syrup (or chocolate)

Find the original recipe here

Garlic mushroom omelette wrap

Image: Well Nourished
Image: Well Nourished

What you’ll need:

  • 20g butter
  • 150g mushrooms, sliced or torn
  • 1 small clove of garlic, finely chopped
  • ½ teaspoon fresh thyme leaves
  • ½ teaspoon sherry vinegar (or red wine vinegar with a pinch of sweetener)
  • Handful of baby spinach leaves
  • 2 large free-range eggs
  • 10g cheddar cheese

Start baking!

  • Heat a large non-stick or cast iron pan over a medium-high heat and add the butter
  • Add garlic, mushrooms, thyme and a good pinch of sea salt and black pepper and stir
  • Cook for 3-4 minutes stirring occasionally, until the mushrooms soften and brown
  • Add the vinegar and spinach and stir for 30 seconds towilt the spinach. Set aside
  • Crack the eggs into a mixing bowl, season with a pinch of sea salt and black pepper, then beat well with a fork until fully combined
  • Add a little more butter to the hot pan, then carefully pour in the eggs
  • Tilt the pan so that the egg thinly coats the base of the pan
  • Grate the cheese onto a board and sprinkle over the egg
  • Now add the mushrooms to the centre of the omelette wrap and fold in the edges to form a parcel

Find the original recipe here

Feature image: One Handed Cooks