Some Breakfast Ideas I love

A red, white and blue breakfast! I make this often in the summer because of the variety of fresh fruit available.

Pancakes:

• 1 1/2 cups all-purpose flour
• 3 1/2 teaspoons baking powder
• 1 teaspoon salt
• 1 tablespoon white sugar
• 1 1/4 cups milk
• 1 egg
• 1/2 cup oatmeal

Directions

1. In a large bowl, mix together the flour, oatmeal, baking powder, salt and sugar. Mix in the milk and egg.
2. Heat a lightly oiled frying pan over medium high heat. Pour or the batter onto the pan, using approximately 1/4 cup for each pancake. Brown on both sides.
3. Slice up 1 strawberry for each pancake and add several blueberries. 
4. Enjoy!

Crepes:

       

• 1 cup all-purpose flour
• 1/2 tsp vanilla
• 2 eggs
• 1/2 cup milk
• 1/2 cup water
• 1/4 teaspoon salt
• 2 tablespoons butter, melted

Directions

1. In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt, vanilla and butter; beat until smooth.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
3. Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side.
4. You can fill the crepe with whipped cream if and slice up a few strawberries for the topping.  

Another variety shown to the right, is a peanut butter and 

banana crepe. I put about a tablespoon of peanut butter inside the crepe, wrap it up and slice a banana over the top.

 Parfait:

For this healthy breakfast, I layered greek yogurt, granola with a dash of cinnamon, blueberries and strawberries.

If you find the greek yogurt a little too tart for your taste, try adding some light maple syrup to it, just a little bit will sweeten it up.