You can only eat so much cereal. Mix breakfast up with these yummy and super easy make-ahead options that will earn you an A+ in this back-to-school season.
Pancrepes
INGREDIENTS
- 1/2 cup lowfat cottage cheese
- 3 eggs
- 2 tbsp cup oil
- 2 tbsp milk
- 1/4 teaspoon vanilla
- 1/4 cup flour
- dash salt
- 1 tablespoon sugar
DIRECTIONS
1. In blender, mix all the ingredients being sure batter is smooth but not overmixed.
2. Butter 9-10 inch skillet (I love using ghee since it can sit on your counter at room temperature). Heat over medium low heat until pan is very hot. Pour batter into a small circle on skillet and then swirl pan so that batter is very thin.
3. Cook on each side for about a minute. Flipping is the only tricky part and using a big spatula helps; also, don’t flip to early!
Egg Muffin Bites
INGREDIENTS
- 8 eggs
- 3 tbsp milk
- 2 tbsp shredded cheese
- any toppings you like
DIRECTIONS
1. Whisk together eggs and milk. Butter a mini muffin pan very well and fill muffins about 3/4 full.
2. Bake at 350 for 10-12 minutes.
Greek Yogurt Bar
INGREDIENTS
- 1 cup greek yogurt
- maple syrup to taste
- bee pollen
- flax seed meal
- blueberries
- walnuts
- cinnamon
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