1. Pancakes (Yield: 3 (4-inch) pancakes)

To make the dry pancake mix:

• In a large bowl, whisk together 3 cups whole wheat flour, 1 cup all-purpose flour, 1/2 cup of any or all of the following: wheat germ, powdered milk, corn meal, bran, and 1/4 cup of any or all of the following: buckwheat flour, potato flour, oat flour, coconut flour. Store in an airtight container at room temperature.

To make the pancakes:

• In a medium bowl, add 3/4 cup dry pancake mix, 1/2 cup milk, 1 egg, 1 teaspoon baking powder, and 1 teaspoon olive oil. Whisk to combine, then thin with water to desired consistency.
• Preheat a skillet over medium-high heat. Add pancake batter ¼ cup at a time. Cook until the batter starts to set at the edges and the pancake is lightly browned on the skillet side, about 3 to 4 minutes.
• Flip and continue cooking until the second side is browned and the pancake is cooked through, about 2 to 3 minutes longer. Transfer to a plate and repeat with remaining batter.

2. Scrambled Eggs (Yield: 1 egg)

• In a small non-stick skillet over medium-high heat, melt 1 teaspoon butter until foaming subsides and swirl to coat the bottom of the pan. Add 2 tablespoons chopped frozen broccoli (about 1 large floret), thawed.
• Meanwhile, in a small bowl, whisk 1 egg vigorously. Pour egg into the center of the pan and reduce heat to medium. Sprinkle with 1 tablespoon shredded cheddar cheese.
• Gently move the egg from one side of the pan to the other with a rubber spatula until cooked through, about 1 to 3 minutes. Remove from the pan.

3. Baby Banana Muffins (Yield: 24 mini muffins)

• Preheat oven to 350 degrees. Coat a mini muffin pan with nonstick spray. In a medium bowl, whisk together 1 cup flour, 1/2 teaspoon baking soda, and a pinch of salt. Set aside.
• In a medium bowl, whisk together 2 tablespoons butter and 1/3 cup sugar until fluffy. Whisk in 1 egg. Whisk in 1/2 teaspoon vanilla and 1 1/4 cups bananas (about 2 to 3 large).
• Add flour mixture in 2 batches and stir until just incorporated (do not overmix). Divide batter among 24 mini muffin cups. Bake until a toothpick inserted in the middle comes out clean with a few crumbs attached, about 20 minutes.
• To make 12 regular-sized muffins, substitute 1 standard muffin tin. Follow the same recipe and increase baking time to 25 minutes.

4. Cereal and Yogurt Parfait (Yield: 1 parfait)

• In the bottom of a small bowl or cup, add 1/4 cup yogurt (or use the individual cup the yogurt came in). Top with 2 tablespoons Cheerios and 1 tablespoon blueberries.

5. Egg Cup (Yield: 1 egg cup)

• Coat a mug with nonstick spray. In a small bowl, whisk 1 egg vigorously. Stir in 2 tablespoons chopped tomatoes or cooked ham and 1 tablespoon shredded cheddar cheese.
• Microwave 1 minute, then check to see if the egg has set. If not, continue to microwave in 30-second intervals until set. To serve, slide the egg cup out of the mug.

6. 5-Minute French Toast (Yield: 2 slices)

• Preheat a nonstick skillet over medium heat. Add 1 teaspoon butter, melt, and swirl to coat the skillet. In a shallow dish large enough for a slice of bread to lay flat, add 1 egg, 1/4 teaspoon vanilla, and a pinch of cinnamon. Whisk until smooth.
• Dredge 1 slice of bread in the egg mixture, coating both sides, then tap on the edge of the dish to remove excess. Lay in skillet and cook until lightly browned, about 2 minutes.
• Turn with a spatula and cook until the second side is browned, about 1 to 2 minutes longer. Remove from skillet and repeat with a second teaspoon butter and slice of bread. Serve with powdered sugar or maple syrup.

7. Breakfast Sandwich (Yield: 1 sandwich)

• Toast both sides of an English muffin until golden brown. Top with 1 slice Canadian bacon or deli ham and 1 slice American cheese.
• Microwave until the cheese is melted, about 30 seconds. Cut in half and let stand 1 minute before serving.

8. Strawberry-Banana Smoothie (Yield: 1 1/2 cups)

• In a blender, add 1/2 cup milk, 4 strawberries, 1/2 banana, and 1 teaspoon of flax seeds. Blend until smooth.
• If desired, blend in 1/4 cup fresh spinach leaves (this will turn the smoothie brown but will boost the nutrition).

9. Egg Burrito (Yield: 1 burrito)

• Coat a small non-stick skillet with nonstick spray and heat over medium-high heat. In a small bowl, whisk together 2 eggs, then add to skillet and sprinkle with 2 tablespoons shredded cheese.
• Cook, without moving the eggs, until they are almost set, about 2 minutes. Use a rubber spatula to gently release the eggs from the side of the pan. Place tortilla on top of the eggs and cook for 30 seconds longer.
• Flip tortilla and egg together, then cook until eggs are set, about 30 seconds to 1 minute longer. Using a spatula, gently fold over 1/3rd of the tortilla, and fold over once more to create the burrito.
• Continue to cook to toast tortilla, about 30 seconds longer. Flip and cook for 30 seconds more.

10. Tropical Overnight Oats (Yield: 1 cup)

• In a small bowl, whisk together 1/2 cup milk, 1/4 cup Greek yogurt, 1 tablespoon honey or maple syrup, and 1/4 teaspoon vanilla. Stir in 1/2 cup rolled oats and 1 tablespoon chia seeds.
• Cover and refrigerate at least 2 hours, preferably overnight. Divide the oats into 2 servings, then top each serving with 2 tablespoons diced mango, 2 tablespoons diced kiwi, and 1/4 teaspoon toasted coconut.

11. Mini Veggie Bagel (Yield: 2 halves)

• Split 1 mini bagel in half and toast if desired. Spread 1 tablespoon cream cheese on each bagel half. Thinly slice 1/2 cucumber and layer the slices over the top of each bagel half, then sprinkle with 1/4 teaspoon hemp seeds.

12. Avocado Toast (Yield: 1 slice)

• Toast 1 slice of bread (preferably sprouted-grain such as Ezekiel). In a small bowl, mash 1/2 avocado with the back of a fork (about 3 to 4 tablespoons).
• Spread evenly over toast. Finely chop 1 hard-boiled egg and sprinkle over avocado. Cut toast into 4 pieces.