This recipe is a go-to breakfast option in our home all year long. The nutrient powerhouse blueberries, whole wheat flour and hint of lemon make it a fun, healthy and comforting start to the morning. This is also a great recipe for kids to make. Play around with the flavor profile and get them invested in the process AND the outcome!
Ingredients:
- 2 cups of whole wheat flour
- 1 tsp baking powder
- ¾ tsp salt
- 2 eggs
- 1 cup milk (dairy or non-dairy)
- 1/3 cup unsweetened applesauce
- 1/3 cup avocado oil
- ¼ cup maple syrup
- 2 cups fresh/frozen blueberries
- 1 tsp lemon extract
- Coconut sugar
Instructions:
- Set the oven to 350 degrees.
- Measure out flour, baking powder and salt in a medium bowl and mix.
- Crack eggs into a larger bowl (check for shell pieces), then add the milk, applesauce, oil, maple syrup and lemon extract. Mix until everything is incorporated.
- Add the dry mix to the wet ingredients and stir until dry pieces are gone. Add blueberries and stir a few more times (don’t overmix).
- Pour batter into a greased (I use unrefined coconut oil) 8-by-8-inch baking dish. Sprinkle lightly with coconut sugar all over the top. Place it in the oven and bake for 35-40 minutes until a toothpick in the center comes out clean.
- For added protein try your favorite yogurt on the side with a sprinkle of cinnamon or whatever you like. Remember, we eat with our eyes first so make it look amazing!
Adapted from the Super Foods for Super Kids Cookbook by Noelle Martin
