Back-To-School Breakfast Ideas: A Smart Start For Kids

Written by Log Cabin

Try jump-starting your kids’ morning with these nutritious and delicious recipes:

Monkey Fun Pancakes

(Makes 6 Pancakes)

2 cups sifted, self-rising flour
1 teaspoon cinnamon
2 tablespoons Log Cabin Syrup
2 large eggs, beaten
2 cups milk
6 tablespoons vegetable oil
Pinch salt

Topping:

½ cup chopped walnuts
2 ripe bananas, thinly sliced
2 tablespoons Log Cabin Syrup
Confectioner’s sugar
Whipped Cream

1. Sift flour, salt and cinnamon into a large bowl. In a second bowl, combine syrup, egg and milk. Add wet ingredients gradually to flour and mix until smooth. Whisk in oil until mixture is smooth.

2. Pour the batter by 2/3 cupful onto a lightly greased hot griddle or greased non-stick pan. Turn them over when bubbles form on top of pancakes. Continue cooking until second side has turned a golden brown color. Keep pancakes warm and prepare topping by slicing banana’s into a bowl. Add chopped walnuts. Sprinkle Log Cabin Syrup over banana mixture. Carefully mix.

3. To serve, spoon mixture over finished pancakes, dust with confectioner’s sugar and drizzle with more maple syrup.

4. Top with whipped cream.

Mom’s Favorite Egg & Maple Turkey Sausage Muffin

Serves 4.

Homemade Sausage ingredients:

1 tablespoon minced onion
2 tablespoons chopped scallions or diced red pepper
4 tablespoons plain instant oatmeal or quick rolled oats
½ teaspoon dried oregano
½ teaspoon allspice
½ teaspoon salt
½ teaspoon ground sage
½ teaspoon ground black pepper
1 tablespoon Log Cabin Syrup
½ pound ground turkey
1 egg white

Egg & Muffin ingredients:

4 English Muffins
4 large eggs
2 teaspoons milk
4 slices Cheddar cheese
4 thinly sliced ripe tomato slices
Salt & pepper to taste
¼ cup sour cream
4 teaspoons Log Cabin Syrup
4 drop hot sauce

1. In a medium mixing bowl, combine onions, scallions, oats, oregano, allspice, salt, sage, black pepper, Log Cabin Syrup and ground turkey-mix well.

2. In a separate mixing bowl, whisk egg white until lightly frothy. Add egg whites into turkey mixture. Shape the mixture into four flat & round English muffin-size patties. Note: If mixture is too wet, add additional oats until mixture is pliable.

3. Over medium heat, fry turkey patties in a lightly greased non-stick skillet. Cook both sides until brown and cooked through. Set aside and keep warm.

4. Split English muffins and toast - keep warm. In a medium bowl, whisk eggs
with milk and a little salt and pepper. Heat a greased non-stick skillet and pour
eggs into pan. Gently scramble eggs until firm. Keep warm.