Breakfast in a rush

With school comes chaos.

Taylor goes to preschool two days a week. On those two mornings, our house is busy!

My husband is doing his usual morning routine. I'm trying to get Taylor dressed and out

the door. For Bryce, he's wondering why breakfast is delayed.

I can only imagine the circus my house will be when both my children are heading to

school (I feel for the mothers of school-aged children).

To help make the week run smoother, I make pancakes on Sunday and freeze the

leftovers to warm-up in the toaster all week (a much better alternative to Eggo).

Sometimes for a treat, I'll make muffins too. I also pop those in the freezer to be

warmed up in the microwave all week.  It's an easy way to give your kids homemade items.

This week I made chocolate chip, blueberry and sprinkle pancakes. I also made a batch

of chocolate-chip banana muffins. To make them healthier, both are made with whole wheat flour.

When baking items like muffins, I like to do half whole wheat and half all-purpose flour.

Whole-wheat flour is heavier, so things won't rise as well, when baking.

Chocolate Chip Banana Muffins

Here's what you'll need:

• 1 cup all-purpose flour
  
  


• 1/2tsp salt


• 3/4 cup whole wheat flour
  
  


• 1/4 cup vegetable oil
  
  


• 1 tsp. baking powder
  
  


• 3/4 cup light sour cream
  
  


• 1 tsp baking soda
  
  


• 1 tsp vanilla extract
  
  


• 1 egg
  
  


• 2 mashed ripe bananas
  
  


• 3/4 cup mini chocolate chips (or you can substitute blueberries)
  
  

In a large bowl, combine flour, sugar, baking powder, baking soda and salt. In another

bowl, combine the egg, oil, yogurt and vanilla. Stir into dry ingredients until moistened.

Fold in bananas and chocolate chips. Fill greased muffin cups three-quarters of the

way full. Bake at 350 degrees for 20 minutes.

Classic Pancakes

Here's what you'll need:

• 1 cup whole-wheat flour
  
  


• 1/2 tsp salt


• 1 TBSP sugar or honey
  
  


• 1 cup milk (add more if too thick)
  
  


• 2 tsp baking powder
  
  


• 1 egg
  
  


• 1 tsp vanilla
  
  


• 1 TBSP canola oil
  
  


• blueberries, cinnamon, apples, pecans, etc. (not required)
  
  

(Taylor is a Fancy Nancy fan, so that means "sprinkles," in our house)

Whisk together flour, sugar, baking powder and salt. In a seperate bowl whisk together

milk, egg, oil and vanilla. Add flour mixture to egg mixture and stir until moiten. cook

pancakes on griddle over medium heat.

To freeze the pancakes. I layer each pancake between a sheet of wax paper, then put

them in a freezer bag. The muffins I put in a gallon freezer bag and then into a storage

container. To reheat, just pop the pancake in the toaster for one or two cycles.

Microwave the muffin for 20 seconds or until warm. Enjoy!

Do you have any quick back-to-school breakast ideas or tricks? I'd love to hear them.