Photo credits: Food Photographer | Jennifer Pallian sur Unsplash
Ingredients
2 cups (500 ml) whole wheat flour
2 tsp (10 ml) baking powder
2 large eggs
3 tbsp (45 ml) sugar
1 tsp (5 ml) vanilla extract
1¾ cups (430 ml) milk or soy beverage
Margarine or vegetable oil for cooking
TOPPINGS (OPTIONAL)
2¼ cups (560 ml) vanilla Greek yogurt (2% M.F.) and 1½ cups (375 ml) diced fresh seasonal fruit or other fruit of choice
1¼ cups (310 ml) fresh or frozen blueberries, mixed into the batter just before cooking
3 to 6 sliced bananas and 6 tbsp (90 ml) soy butter
Directions
- In a bowl, mix the flour and baking powder. Set aside.
- In another bowl, whisk the eggs, sugar and vanilla. Add the milk, then incorporate the dry ingredients. Mix until the batter is smooth, then let it rest for 10 minutes.
- Heat a skillet over medium-low heat and add a small amount of margarine or vegetable oil. Pour about ⅓ cup (80 ml) of batter into the centre of the pan and spread slightly with the back of a spoon.
- Cook each side of the pancake for 1 to 2 minutes.
- Serve 2 pancakes per portion with your topping of choice.
Nutrition team’s advice: These pancakes are a source of whole grains. For a balanced breakfast, serve them with a fruit or vegetable and a source of protein.
Recipe inspiration: https://www.ricardocuisine.com/en/recipes/5765-plump-pancakes
Photo credits: timolina on Freepik
Ingredients
2 large eggs
½ cup (125 ml) of milk or soy beverage
4 slices of whole wheat bread or whole wheat raisin bread
1 tbsp (15 ml) maple syrup
Directions
- Whisk the eggs and milk in a shallow bowl.
- Dip the bread into the mixture, about 10 seconds on each side.
- Cook the bread in a skillet or on a griddle over medium heat until the slices are golden brown on both sides (1 to 3 minutes per side).
- Drizzle with maple syrup before serving.
Tip: For larger batches, cut the bread into cubes, place them in a baking dish, and pour the egg and milk mixture over them. Bake in the oven until the mixture is golden brown. See our French Toast Bake with Berries recipe for more details: https://www.paperturn-view.com/breakfastclub/bcc-recipe-bookonline-en?pid=MjY266733&p=9&v=2
Nutrition team’s advice: This French toast is a source of whole grains. To make it a complete breakfast, consider serving it with a fruit or vegetable and a source of protein.
Ingredients
2 bell peppers (any colour)
2 green onions
¾ cup (180 ml) frozen or drained canned whole corn kernels
3 tbsp (45 ml) vegetable oil
4 whole wheat tortillas (7 inch)
¾ cup (180 ml) shredded cheese (75 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)
Directions
- Dice the bell peppers and finely chop the green onions.
- Heat the oil in a skillet over medium-high heat. Cook the bell peppers, onions and corn.
- On a flat surface, place a tortilla. Sprinkle cheese over half the tortilla, add the cooked vegetables on top, then sprinkle another layer of cheese. Fold the other half of the tortilla over the filling. Repeat for the remaining tortillas.
- In a skillet over medium heat, grill one side of the quesadilla until browned. Flip with a spatula and grill the other side until browned and the cheese mixture is melted.
- Transfer to a cutting board and cut into 4 pieces.
Nutrition team’s advice: This recipe can be served as a complete breakfast since it includes a source of protein, whole grains and vegetables.
Recipe inspiration: https://www.zeste.ca/recettes/quesadillas-au-fromage-et-aux-mais-grilles
Photo credits: stockking on Freepik
Ingredients
12 large eggs
¾ cup (180 ml) milk or unsweetened plant-based beverage of choice
1 cup (250 ml) frozen or canned whole corn kernels
1 cup (250 ml) finely chopped fresh spinach or ¼ cup (60 ml) of thawed frozen chopped spinach
½ cup (125 ml) shredded cheese (60 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)
2 tbsp (30 ml) chili powder
1½ tbsp (22.5 ml) paprika
1 tbsp (15 ml) ground cumin
½ tbsp (7.5 ml) garlic powder
½ tbsp (7.5 ml) onion powder
½ tbsp (7.5 ml) dried oregano
½ tsp (2.5 ml) salt
Optional: 12 whole wheat tortillas (7 inch)
Directions
- Preheat the oven to 180°C (350°F). Grease a baking pan.
- In a large bowl, mix the eggs, milk, corn, spinach, cheese and spices.
- Pour the mixture into the baking pan and bake for 25 minutes.
- Optional: Cut the omelette into 12 equal parts. Roll each part in a whole wheat tortilla if desired.
Tip: Feel free to partially or completely substitute the corn with any other finely chopped and cooked vegetables you have on hand (carrots, bell peppers, tomatoes, etc.).
Nutrition team’s advice: This recipe is considered a complete breakfast when the whole wheat tortilla is included, as it contains a whole grain, a serving of vegetables and a source of protein.
Recipe inspired by the Petit Clocher breakfast program in Clarenceville.
Photo credits: azerbaijan_stockers on Freepik
Thin Whole Wheat Crêpes Recipe: https://www.breakfastclubcanada.org/schools-corner/blog/thin-whole-wheat-crepes
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APPLE-CINNAMON TOPPING
Ingredients
2 tbsp (30 ml) margarine
4 medium apples, diced
1 tsp (5 ml) ground cinnamon
2 tbsp (30 ml) brown sugar
Directions
- Melt the margarine in a saucepan over medium-high heat.
- Add the apples and sauté for 5 minutes.
- Stir in the cinnamon and brown sugar.
- Serve over crêpes.
Nutrition team’s advice: This topping provides a serving of fruit.
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CHEESE AND VEGETABLE TOPPING
Ingredients
2½–3 cups (625 ml–750 ml) coarsely chopped vegetables of choice (e.g., asparagus, bell pepper, zucchini, broccoli, leek)
1½ cups (375 ml) shredded cheese (170 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)
Directions
- Boil the coarsely chopped vegetables until tender. Drain.
- Distribute the cheese evenly over the warm crêpes, then layer with vegetables. Roll up each crêpe.
Nutrition team’s advice: This topping is a source of protein and vegetables, making a complete breakfast when paired with whole wheat crêpes.
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EGG, SPINACH AND CHEESE TOPPING
Ingredients
8 large eggs
1 tbsp (15 ml) milk or unsweetened plant -based beverage of choice
¼ tsp (1.25 ml) salt
2 tsp (10 ml) margarine
1 cup (250 ml) coarsely chopped and lightly packed spinach
½ cup (125 ml) shredded cheese (60 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)
Directions
- In a bowl, whisk together the eggs, milk and salt.
- Melt margarine in a large skillet over medium-low heat, then pour in the egg mixture.
- Stir continuously while cooking until the eggs are fully scrambled.
- Remove from heat and fold in the spinach and cheese. Stir until the spinach has wilted and the cheese has melted.
- Spread the mixture evenly over all the crepes. Roll each crepe.
Nutrition team’s advice: This topping is a source of protein and vegetables, making a complete breakfast when paired with whole wheat crêpes.
Recipe inspiration: https://eggs.ca/recipes/crepes-with-eggs-cheese-and-spinach/
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MAPLE AND SEED TOPPING
Ingredients
¼ cup (60 ml) maple syrup
½ cup (125 ml) sunflower and/or pumpkin seeds
Directions
- In a saucepan, reduce the maple syrup for 5 minutes over medium-high heat.
- Stir in the seeds and serve over crêpes.
Nutrition team’s advice: This topping provides a source of protein.
Recipe inspiration: https://www.quebon.ca/en/recipes/desserts/maple-praline-and-walnuts-crepes
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GREEK YOGURT AND FRESH FRUIT TOPPING
Ingredients
3 cups (750 ml) vanilla Greek yogurt (2% M.F.)
2 cups (500 ml) diced fresh seasonal fruit, or other fruit of choice
Directions
- Serve the Greek yogurt and fresh fruit directly over the crêpes.
Nutrition team’s advice: This topping provides protein and fruit, making a complete breakfast when paired with whole wheat crêpes.
Photo credits: KamranAydinov on Freepik
Ingredients
4 large eggs
3 cups (750 ml) milk or soy beverage
2 cups (500 ml) whole wheat flour
2 tbsp (30 ml) white sugar
1 tsp (5 ml) vanilla extract
¼ tsp (1.25 ml) salt
Margarine for cooking
Directions
- In a large bowl, mix all the ingredients together until smooth.
- Heat a large skillet over medium-low heat and add a small amount of margarine.
- Pour about ¼ cup (60 ml) of the batter onto the skillet and cook for about 2 minutes on each side, or until golden brown.
- Add your favorite toppings and serve.
Tip: See the recipe for Fun Toppings for Whole Wheat Crêpes in the School Corner section of the Club’s website.
Nutrition team’s advice: These crêpes are a source of whole grains. For a balanced breakfast, serve them with a fruit or vegetable and a source of protein.
Recipe inspiration: https://passionbouffe.ca/crepes-de-ble-entier/
Photo credits: Foodspring
Ingredients
MAIN INGREDIENTS
2½ cups (625 ml) shredded zucchini, lightly packed
3 cups (750 ml) whole wheat flour
2 tsp (10 ml) baking powder
¼ tsp (1.25 ml) baking soda
½ tsp (2.5 ml) salt
2 large eggs
½ cup (125 ml) vegetable oil
½ cup (125 ml) brown sugar
ADDITIONAL INGREDIENTS FOR SWEET VERSION
2 tsp (10 ml) ground cinnamon
2 tsp (10 ml) vanilla extract
1 cup (250 ml) mixed sunflower and pumpkin seeds
ADDITIONAL INGREDIENTS FOR SAVORY VERSION
2 cups (500 ml) shredded cheese (250 g) of choice (e.g., cheddar, mozzarella, Monterey Jack)
Directions
- Preheat the oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
- Cut the ends of the zucchini, slice lengthwise, and remove the seeds. Grate.
- In a large bowl, whisk together the flour, baking powder, baking soda and salt. For the sweet version, add the cinnamon.
- In a second bowl, mix the eggs, vegetable oil and brown sugar. For the sweet version, add the vanilla extract. Pour the wet ingredients into the dry mixture and fold in the shredded zucchini.
- For the savory version, stir in the cheese. For the sweet version, mix in the seed blend.
- Pour the batter into the prepared pan. Bake for 45 to 55 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool on a wire rack, then slice into 15 equal portions.
Tip: Reserve some zucchini, seeds or cheese to sprinkle on top of the bread for added texture and presentation. Loaf can be frozen for later use.
Nutrition team’s advice: This zucchini bread is a source of whole grains. Pair it with a fruit or vegetable and a source of protein to create a balanced breakfast.
Recipe inspiration: https://dairyfarmersofcanada.ca/en/canadian-goodness/recipes/garden-zucchini-cheese-bread-jalapeno-honey-butter
Photo credits: Anfal Shamsudeen sur Unsplash
Ingredients
DRY INGREDIENTS
2 cups (500 ml) whole wheat flour
2 tsp (10 ml) baking powder
1 tsp (5 ml) baking soda
¼ tsp (1.25 ml) salt
½ tbsp (7.5 ml) ground cinnamon
½ cup (125 ml) pumpkin seeds or sunflower seeds (optional)
WET INGREDIENTS
3 ripe bananas
2 large eggs
⅓ cup (80 ml) vegetable oil
⅓ cup (80 ml) maple syrup
¼ cup (60 ml) plain Greek yogurt
1 tsp (5 ml) vanilla extract
Directions
- Preheat the oven to 350°F (180°C). Grease and line a loaf pan with parchment paper.
- In a bowl, mix all the dry ingredients together.
- In a second bowl, mash the bananas with a fork until smooth. Add and mix in all the wet ingredients.
- Gradually incorporate the dry ingredients into the wet mixture and stir until combined.
- Pour the batter into the prepared pan.
- Bake for about 60 minutes or until a toothpick inserted in the centre comes out clean.
- Let cool slightly, slice and serve.
Tip: Reserve some of the seeds to sprinkle on top of the bread for a crunchy texture. Loaf can be frozen for later use.
Nutrition team’s advice: This banana bread is a source of whole grains. Pair it with a fruit or vegetable and a source of protein to create a complete breakfast.
Recipe inspiration: https://stephaniecote.ca/pain-aux-bananes-parfait/
Ingredients
2 cans (19 oz / 540 ml) chickpeas, drained and rinsed
2/3 cup (160 ml) cocoa powder
2/3 cup (160 ml) milk or unsweetened plant-based beverage
½ cup (125 ml) maple syrup
1 tsp (5 ml) vanilla extract
Directions
- Combine the chickpeas, cocoa, milk, maple syrup and vanilla extract in a blender or food processor. Blend until smooth.
Tip: Can be served as a dip with fruit or as a spread with whole grain bread or crackers. Be creative!
Nutrition team’s advice: This hummus is a source of protein. Pair it with a fruit and a source of whole grains to create a balanced breakfast.
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Gingerbread muffins bring a cozy, holiday-inspired flavour to school breakfast programs year round. With warm spices like cinnamon, ginger and molasses, they offer a nutritious and comforting start to the day. Try the recipe below to add a festive touch to your morning menu!
Serves: 12 muffins
Ingredients:
- 1½ cups (375 ml) whole wheat flour
- 1 tsp (5 ml) baking soda
- 1 tsp (5 ml) cinnamon
- 1 tsp (5 ml) ground ginger
- ¼ tsp (1.25 ml) ground allspice or cloves
- ¼ tsp (1.25 ml) salt
- 2 tbsp (30 ml) maple syrup
- ¼ cup (60 ml) blackstrap molasses
- 1 egg, at room temperature
- 1 tsp (5 ml) vanilla extract
- ⅓ cup (80 ml) plain Greek yogurt
- ½ cup (120 ml) milk or plant-based beverage
- ¼ cup (60 ml) vegetable oil
Directions:
Preheat oven to 350°F (180°C). Line a muffin tin with liners and spray the inside lightly with nonstick spray.
In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Set aside.
In another bowl, whisk the maple syrup, molasses, egg, vanilla, yogurt, milk and vegetable oil until smooth. Add the dry ingredients and stir until just combined.
Divide batter evenly into the muffin liners, filling halfway.
Bake for 18 to 22 minutes, or until a toothpick comes out clean. Enjoy!
Recipe adapted from: https://www.ambitiouskitchen.com/healthy-gingerbread-muffins-video/
In Bienfait, SK, Weldon School is home to a remarkable group of young bakers. The Baking Club is made up of a handful of students from Grades 4 to 8. This energetic crew comes together every couple of weeks to whip up delectable dishes for their fellow classmates.
An important part of the Baking Club is their dedication to contributing to the school breakfast program. They regularly bake items that can be served to their peers, ensuring a hearty and enjoyable start to the day.
Some of the favourite menu items are pancake bites, homemade granola for yogurt parfaits and enticing fruit kabobs.
Guiding these aspiring chefs is the devoted Baking Club teacher, Melanie Brandow, who teaches essential kitchen skills that will accompany these students throughout their lives. From prepping to following the recipe to cleaning up – including washing, drying and putting away dishes – these young bakers master it all.
The true highlight for Baking Club members is when they serve breakfast to their fellow classmates once a month. It’s a moment of pride and joy, as they share their baked goods with their peers. Their dedication to the Baking Club not only nurtures their culinary talents but also fosters a strong sense of community among the students at Weldon School.
(Student bakers Kylee McKnight, Bryton Stovin, Devyn Hermann and Arianna Hodgson)