Mini-Muffin Pancake Bites

Muffin Pancakes (2)

You may have heard of the cronut or cruffin, and now you can thank High Five magazine for inventing your next favorite hybrid breakfast food – Muffin Pancakes! Puffins? Mufcakes? Whatever you call them, kids will love helping bake up a batch of these for breakfast!

Start with your favorite pancake mix, and add the wet ingredients as directed. We love Annie’s vegan pancake mix. Stir in about 2 cups mixed berries. We used frozen ones, but next time I would use fresh, since the frozen tinted our batter blue. Small berries (blueberries, raspberries), will work larger than big ones like strawberries.

Muffin Pancakes (1)

Divide the batter evenly among 24 mini muffin cups. Bake at 350 degrees F for 15 minutes. Let cool about 10 minutes before removing form the pan

Add a bowl of syrup on the side for dipping!

Breakfast on a Stick

It’s a truism that food on a stick just tastes better, right? This fun tweak on weekend brunch is perfect for little kids; even preschoolers can help assemble the items onto the skewers, once you’ve prepared all the different foods. If you’re worried about little ones pricking their fingers, considering using straws instead of kebab sticks.

Our breakfast stick included:


Mini waffles

Vegan breakfast sausage

Just Egg

Sweet potato tots

Drizzle with maple syrup as the finishing touch.

Griddled Banana Bread with Maple Syrup

Griddled Banana Bread (3)

Here’s an adaptation from a recipe in Country Living, perfect for these first few cozy mornings that feel like fall. For a more classic taste, use cinnamon instead of the nutmeg and cloves.

Griddled Banana Bread (1)


  • 2 cups flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 3/4 cup brown sugar
  • 1/2 cup Earth Balance butter, softened
  • 2 Ener-G eggs
  • 1/3 cup vanilla non-dairy yogurt
  • 3 mashed ripe bananas
  • 1 teaspoon vanilla extract
  1. In a bowl, combine the flour, baking powder, nutmeg, and cloves. Set aside.
  2. In the bowl of a stand mixer, combine the brown sugar and butter; beat for about 2 minutes at medium speed until smooth and creamy. Add the Ener-g eggs, followed by the vanilla yogurt, bananas, and vanilla extract, beating after each addition.
  3. Slowly add the flour mixture, beating at slow speed until just combined. Spoon the batter into a greased 9×5-inch loaf pan.
  4. Bake at 350 degrees F for 65 minutes. Cool completely, then transfer to a cutting board (or refrigerate overnight).
  5. Cut the loaf into 1/2-inch thick slices. Melt additional Earth Balance butter to taste in the bottom of a skillet or griddle over medium-high heat. Add the banana bread slices in batches, cooking for about 3 minutes on each side.
  6. Serve with warm maple syrup!

The kids helped prepare this as a birthday breakfast-in-bed surprise; it’s definitely a recipe with a special occasion feel to it.

Griddled Banana Bread (4)

Breakfast Tortilla Pizza

Breakfast Pizza (2)

This breakfast feels special enough for weekend mornings, but is quick enough to throw together even on a school day! Kids get to take charge of decorating the “pizzas” with their own choice of fruit topping.


  • 2 whole wheat tortillas
  • 1 teaspoon Earth Balance
  • 2 teaspoons sugar
  • 1/2 teaspoon cinnamon
  • 1/3 cup non-dairy cream cheese
  • 2 teaspoons agave nectar
  • Mixed fruit, for serving
  1. To prepare the tortillas, place on a baking sheet lined with foil and spread evenly with the butter. Mix together the sugar and cinnamon in a small bowl, then sprinkle evenly over the tortillas. Bake at 400 degrees F for 3 minutes.
  2. Meanwhile, mix together the cream cheese and agave in a bowl with a fork.
  3. Spread the tortillas evenly with the cream cheese mixture, then invite kids to top their “pizzas”! We used a mix of bananas, strawberries, blueberries, kiwi, and blackberries.

Breakfast Pizza (1)

English Muffins with Cinnamon Butter

English Muffin Cinnamon Butter (1)

This cinnamon-laced vegan spread works great on just about any breakfast bread (toast, waffles, pancakes), but we especially love it on toasted English muffins!


  • 1/2 cup Earth Balance butter, softened
  • 1/3 cup agave nectar
  • 1/4 teaspoon cinnamon
  • English muffins
  1. In the bowl of a stand mixer, beat together the Earth Balance butter and agave nectar until well combined. Add the cinnamon and beat to incorporate.
  2. Meanwhile, toast the English muffins (or other bread of choice), and spread with the desired amount of cinnamon butter. The butter keeps well in a glass container in the fridge, ready to be used for breakfast all week long!

English Muffin Cinnamon Butter (2)

Moist Yogurt Pancakes with Strawberry Topping

Moist Yogurt Pancakes (2)

Special snow days off from school call for special breakfasts, and these decadent pancakes fit the bill! Note: you can grind your own oat flour from regular rolled oats, which is a cinch to do if you don’t want to purchase an entire bag of oat flour at the store.


For the Strawberry Topping:

  • 1 cup chopped strawberries
  • 1/4 cup water

For the Pancakes:

  • 1 and 1/2 cups flour
  • 1/2 cup oat flour
  • 2 teaspoons + 1/2 teaspoon baking powder, divided
  • 2 teaspoons baking soda
  • 1/4 teaspoon salt
  • 1/2 cup applesauce
  • 1/2 cup apple juice
  • 2 cups plain non-dairy yogurt
  • 2 tablespoons melted Earth Balance butter
  • 1 teaspoon vanilla extract
  • Cooking spray
  1. To prepare the strawberry topping, combine the strawberries and water in a small saucepan. Cook over medium heat for about 10 minutes, until you can easily break the strawberries up with the back of a spoon. Set aside.
  2. Meanwhile, prepare the pancakes: combine the flour, oat flour, 2 teaspoons baking powder, baking soda, and salt in a bowl.
  3. In a large bowl, whisk together the applesauce and remaining 1/2 teaspoon baking powder. Add the apple juice, yogurt, vanilla, and melted butter.
  4. Add the dry ingredients to the wet ingredients, stirring just until combined.
  5. Heat a griddle coated with cooking spray over medium-high heat. Drop the batter on the surface and cook until bubbles appear, then flip and cook an additional 2 minutes or so on the other side.
  6. Top with the strawberry mixture to serve!

Candy Cane Cinnamon Rolls

Candy Cane Rolls (4)

You’ll delight your family on Christmas morning with cinnamon rolls not only shaped like a candy cane, but flavored with them, too!


For the dough:

  • 3 tablespoons sugar
  • 1 package dry yeast
  • 1 teaspoon salt
  • 1/4 teaspoon baking soda
  • 3 and 3/4 cups flour
  • 6 tablespoons Earth Balance butter
  • 3/4 cup plain soy milk
  • 2 Ener-G eggs

For the filling:

  • 1/4 cup brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons Earth Balance butter, softened

For the frosting:

  • 1/2 cup non-dairy cream cheese, softened
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon salt
  • 3/4 cup powdered sugar
  • 1/4 teaspoon peppermint extract
  • 1/4 cup plain soy milk
  • Red food coloring
  • 2 candy canes
  1. To prepare the dough, combine the sugar, yeast, salt, baking soda, and flour in the bowl of a stand mixer, fitted with a dough attachment blade.
  2. Meanwhile, melt the butter over low heat in a saucepan. Add the milk and cook until the mixture comes to room temperature.
  3. Add the butter mixture and the Ener-G eggs to the flour mixture; beat for about 3 minutes, until a dough forms. Knead with your hands to form a smooth ball, then return to the bowl. Cover and let rise at room temperature for 1 and 1/2 hours.
  4. To assemble the rolls, combine the brown sugar and cinnamon in a small bowl; set aside. Roll the dough into a 13-inch square on a lightly floured surface and brush with the softened butter. Sprinkle with the brown sugar mixture. Roll up tightly, then cut into 10 slices crosswise. Arrange on a baking sheet lined with parchment paper in the shape of a candy cane. Cover with foil and refrigerate at least 8 hours or up to 2 days in advance.
  5. In the morning, place the rolls at room temperature while the oven preheats. Cover with foil and bake at 350 degrees F for 15 minutes. Remove the foil and bake an additional 10 minutes.
  6. Meanwhile, prepare the frosting: whisk together the cream cheese, vanilla, salt, and powdered sugar in a small bowl. Add the peppermint extract and soy milk, whisking until smooth. Divide the frosting evenly among two zip-top plastic bags, adding a few drops of red food coloring to one.
  7. Arrange the cinnamon rolls on a platter in their candy cane shape. Snip a small hole in the corner of each frosting bag and drizzle the rolls evenly with the red and white frostings. Sprinkle with the crushed candy canes.

Candy Cane Cinnamon Rolls (1)

Gobble It Up: Thanksgiving Leftovers on a Waffle

Gobble Waffle (4)

Forget Thanksgiving leftovers on a sandwich; here are four breakfast ideas for leftovers on a waffle. Needless to say, this helped us clear out our fridge in the long weekend following the holiday.

The Classic: Start with the basics, using leftover Field Roast (or your favorite vegan turkey alternative), along with mashed potatoes and mushroom gravy. The kids loved this savory spin on breakfast!

Gobble Waffle (2)

Tart and Tasty: In a small bowl, combine 1/3 cup cranberry sauce and 1/4 cup maple syrup; microwave for 15 seconds, then whisk together until smooth. Serve drizzled over waffles topped with stuffing and chopped apple!

Gobble Waffle (1)

Pumpkin Paradise: For a super-sweet version, stir together 1 tablespoon sugar and 1/2 teaspoon cinnamon in a bowl; set aside. Top each waffle with a spoonful of canned pumpkin pie filling, a dollop of non-dairy whipped cream and some of the cinnamon-sugar to taste.

Gobble Waffle (3)

Gooey Gobbler: For the final morning, we topped waffles with leftover mashed sweet potatoes, mini marshmallows, and chopped walnuts.

Gobble Waffle (6)

Which one do your kids like best? Please share in the comments!

Blueberry and Banana Yogurt

Blueberry Banana Yogurt (2)

Here’s an instant upgrade over a standard cup of yogurt in the morning!


  • 1 banana
  • 2 (5-ounce) non-dairy blueberry yogurts
  • 1/2 cup rice cereal
  1. Divide the banana evenly among two bowls and mash with a fork.
  2. Add 5 ounces yogurt to each bowl, and stir in 1/4 cup rice cereal.

Breakfast Burrito

Breakfast Burrito (2)

Get a weekend morning off on the right foot with this hearty wrap!

Breakfast Burrito (4)


  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 (4-ounce) jar carrot puree
  • 1 pound firm tofu
  • 1/2 cup shredded non-dairy cheese
  • 4 flour tortillas
  • Salsa for serving
  1. In small saucepan, combine the black beans and carrot puree over medium heat. Cook just until warmed, about 5 minutes. Remove from heat and mash with a potato masher to desired consistency.
  2. Meanwhile, mash the tofu with a fork to break into crumbles. Add the tofu and cheese to a skillet over medium-high heat. Cook for about 5 minutes, until the tofu is warm and the cheese is beginning to melt.
  3. Warm the tortillas according to package directions. Spread each with some of the black bean mixture and top with the tofu mixture. Wrap up and dollop salsa on top for serving, if desired!

Breakfast Burrito (1)