Kid Food

Baz’s Sweet and Easy Pancakes

The batter for these pancakes is mixed in a blender. A perfect first recipe for my 11-year-old and he loves making them!

Baz's Sweet and Easy Pancakes

  • Difficulty: Easy
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  • 2 cups milk
  • 3/4 cup white sugar
  • 2 eggs
  • 1 teaspoon vegetable oil
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1.5 tablespoons baking powder
  • 1/4 teaspoon salt


1. Place milk, sugar, eggs, oil and vanilla in the blender. Add flour and baking powder. Blend until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat (350-400 degrees for an electric griddle).

3. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

6/10/2018. Updated to increase salt from 1/8 tsp to 1/4 tsp. Adapted from’s Fast and Easy Pancakes.

Bran Muffins

Bran Muffins

  • Servings: 12 muffins
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  • 2 cups wheat bran cereal (e.g., Nabisco 100% Bran or Kellog’s All Bran)
  • 1¼ cups milk
  • 1 cup all-purpose flour
  • 1/3 cup turbinado sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 cup butter
  • 1 egg, beaten
  • 1 optional ingredient (select from below)

Optional Ingredients

  • 1/2 cup raisins
  • 1/2 cup craisins
  • 1 cup shredded zucchini (my favorite)
  • 1 cup shredded carrot


  1. Preheat the oven to 350 degrees F and prepare a 12-muffin pan with cooking spray.
  2. In large bowl, combine bran and milk; let stand 5 minutes.
  3. In medium bowl, combine next four ingredients (flour, sugar, baking powder, baking soda); set aside.
  4. Slice the butter and microwave in a glass measuring cup for 40 seconds. Mix into the bran mixture along with the egg and optional ingredient. Stir in flour mixture just until blended.
  5. Spoon batter into muffin pan cups. Bake 20-25 minutes or until toothpick inserted into center comes out mostly clean.

COOK’S NOTES: The optional ingredients listed above are tried and true. Next up to try is 1/2 cup chopped walnuts (with zucchini?).

Carrot Zucchini Multigrain Muffins

[RECIPE title=”Carrot Zucchini Multigrain Muffins” servings=”24″ description=”A moist, delicious, nutrient-packed breakfast and snack option that my vegetable-hating kids adore.”]

– 1 1/2 cups all-purpose flour
– 3/4 cup whole wheat flour
– 3/4 cup oat flour
– 1 teaspoon salt
– 1 teaspoon baking soda
– 1 teaspoon baking powder
– 2 1/2 teaspoons ground cinnamon
– 1/4 teaspoon ground nutmeg
– 3 eggs
– 1/2  cup vegetable oil
– 1 cup unsweetened apple sauce
– 1 cup plain Greek yogurt
– 1 cup white sugar (NOTE: Next time try only 1/2 cup)
– 2 teaspoons vanilla extract
– 1 cup shredded zucchini (~1 medium zucchini)
– 1 cup shredded carrot (~1-2 large carrots)
– 1/2 cup chopped walnuts (optional)

1. Preheat oven t0 400 degrees F. Lightly grease 24 muffin cups.
2. In a bowl, sift together the all-purpose flour, whole wheat flour, oat flour, salt, baking powder, baking soda, cinnamon, and nutmeg. In a separate bowl, beat together eggs, vegetable oil, applesauce, yogurt, sugar, and vanilla. Mix the flour mixture into the egg mixture. Fold in the zucchini, carrots, and walnuts.
3. Scoop the batter into the prepared muffin cups.
4. Bake 18-20 minutes in the preheated oven, until a toothpick inserted in the center of a muffin comes out clean. Cool 10 minutes before transferring to wire racks to cool completely.

Banana Pancakes

This is a quickie recipe with one purpose: to sneak wholesome goodness into my kids’ diets with minimal fuss. Thankfully, they both love it. No syrup required.

Banana Pancakes


1 ripe banana
2 eggs
salt, to taste
3 tablespoons flour
approximately 1/4 cup milk
butter, margarine, or other oil for cooking


Mash the bananas. Add the eggs and beat together until well-blended. Add the salt to taste (we like salty food and I add 3-4 shakes from our table salt shaker, which is the same amount I would add to the eggs if I were scrambling them alone). Add the flour and mix and stir until well-blended. Add the milk and continue mixing until the batter has a somewhat smooth consistency (apart from the chunks of banana).

Cook on a griddle or in a skillet as you would ordinary pancakes . I prefer using margarine for flavor but ordinary vegetable oil or cooking spray will do.

The yield depends on the size of the banana, but using a 1/3-cup measuring scoop to pour the batter typically results in two medium-sized pancakes.


I put together this recipe based on my memory of a recipe that my mother used to prepare for my baby sister, who was an incredibly picky eater as a little girl. Just like my older son.

Bacon Broccoli Mac & Cheese

Came up with this tonight for dinner and it is DAMN DELICIOUS! Even my older son, the vegetable-hater, ate some. Voluntarily!! ~K

Bacon Broccoli Mac & Cheese


2 7.25-oz boxes Kraft Macaroni & Cheese (I prefer whole wheat but that wasn’t an option this time)
6 tablespoons butter
2 tablespoons bacon fat
1/3 cup real bacon bits
2 broccoli crowns, cut into florets and steamed until tender (I saved the water for cooking the pasta)
3/4 cup milk


Set aside the cheese sauce powder from the boxes of macaroni and cheese. Cook the pasta in a large pot according to the instructions (adding more water to the broccoli water first if necessary). Strain the water out before returning the pasta to the pot.

Add the butter, bacon fact, and bacon bits to the pasta and mix together with a wooden spoon until the butter is melted. Add the broccoli and cheese sauce powder, then continue mixing until the powder is distributed evenly throughout the mixture. Add the milk and continue stirring until the sauce is smooth.

Serve immediately.

Mac & Cheese + Ham & Broccoli

I came up with this recipe when my older son was a toddler with a rapidly shrinking interest in meat and vegetables. It’s been a family favorite ever since. ~K

Mac & Cheese + Ham & Broccoli


approximately 1.5 cups broccoli florets
2 x 6.3-oz boxes whole wheat macaroni and cheese (Kraft or equivalent)
approximately 1.5 cups ham, cubed or cut into small, thin slices
1/2 cup butter
1/2 cup milk (I use 2%)


Steam the broccoli until tender. Set aside.

Cook the macaroni according to instructions or until desired tenderness. Add the butter and broccoli, then stir until the butter is melted. Add the cheese powder, followed by the milk, stirring after each addition until well blended.

Serve immediately.

Kale & Cheddar Egg Muffins

These delicious and nutritious muffins are easy to make and do well as leftovers. For a quick, on-the-go breakfast, pop two refrigerated muffins in the microwave for 60-75 seconds.

Kale & Cheddar Egg Muffins

  • Servings: 6
  • Difficulty: easy
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  • 2.5-oz package real bacon bits
  • approximately 2 tablespoons freeze-dried chives (to taste)
  • approximately 2 cups kale greens, shredded and stems removed (spinach is a good substitute)
  • approximately 1/2 cup shredded cheese (to taste; I usually use sharp cheddar but I’ve used a variety of cheeses and blends that have all turned out well)
  • 32-oz carton liquid egg (I prefer whole egg but egg white works well, too)

Other Item(s) Needed: 12-muffin pan, cooking spray


  1. Preheat oven to 375 degrees and prepare the muffin pan with cooking spray.
  2. Using a small spoon, divide the bacon bits evenly between the muffin cups. Sprinkle each cup with chives to taste (I use approximately 1 teaspoon per cup). Fill each muffin cup with kale and sprinkle a large pinch (1.5 to 2 teaspoons) of shredded cheese over the top. Top off with liquid egg, using a small spoon to re-distribute the liquid as necessary for an even fill.
  3. Bake at 375 degrees for 30 minutes or until the tops are golden brown. Remove from oven and cool for a few minutes before eating. Serve warm.