Breakfast Recipes (Most Popular)
I started making these for my children when they were very young (and wanted to know what exactly I was putting in their mouths). Now they are a family favorite and a working mom's delight.
They have more calories than frozen waffles, but they are packed with good nutrition and keep you full until noon.These are great when made ahead of time. They are very dense pancakes and because they are so dense you can pop them into the toaster to warm up like an eggo. Simply wait until they cool and freeze them or seal them in a container for the fridge. They last about a week in the fridge.
I use oat milk because I am a vegetarian and want more protein than soy or rice milk can provide. However, I have used all the milks (including dairy) and they work fine. The calorie calculation is done with oat milk and brown sugar included in the recipe. Values will change depending on the milk you use and if you add the brown sugar or not.
Serving Ideas: Serve with fresh fruit or sugar free maple syrup.
These carrot muffins are made with applesauce instead of oil to help retain their moisture while lowering the fat content. Studded with pineapple and raisins, they would make a sweet treat for breakfast or an on-the-go snack.
A high-protein hot breakfast that's a great alternative to oatmeal and cereal!
Raisins add sweetness and you can top with nuts to add protein. My twin toddlers love it!
This breakfast cooks itself overnight in the slow cooker! There's not a better way to wake in the morning.
The maple extract and crunchy pecans in this comforting bowl will fool your brain into thinking you’re having a blondie for breakfast. Yum!
This is moist and hearty hotcake loaded with pumpkin flavor brought out by traditional holiday spices.
You can freeze leftover pancakes in an an airtight freezer bag and reheat the next morning in the microwave (about 1 minute on high).
My children ask for this recipe instead of standard pancakes all the time. I love that they get a veggie in their breakfast, and that they don't want syrup with it!!!
My mom used to make this delicious version of French toast for breakfast when I was growing up as a great alternative for getting rid of overripe bananas. It makes regular French toast seem bland in comparison!
This one tastes like fall in a bowl! If you don’t have maple extract, just use maple syrup as your sweetener to add that maple flavor. The maple really makes you think of the autumn leaves, the pear adds a little tart and a little sweet, and the walnuts add just the right amount of crunch.
These low carb Pancakes are soooo good. They have a nutty flavor and are very satisfying. They are also SBD phase 1 friendly. (Flaxseed counts as daily nut allowence)
Try rolling up turkey sausages with the pancakes and drizzle with sugarfree syrup.
or
Take a table spoon or two of lowfat creamcheese and mix with splenda and vanilla and warm in microwave for a "frosting" to spread on top
These pancakes cook like real pancakes and work well as a salty or sweet breakfast/snack!!
Great texture, color, and flavor :)
This is a great low-carb recipe and can be eaten hot or cold. Reheats easily for a quick "on the go" breakfast or can be served as a cold appetizer. Simple and delicious!
A super easy mix to put together and store so you can make muffins easily and for very low cost and calories! I make the mix about once a month and then store it in a big #10 can (the size of a large coffee can) with a lid. On top of the lid I put the directions for making the muffins so that even my children can put them together.
