Spring Brunch Fit For a Kid

Spring has sprung! When the weather gets warm enough to eat outside, you won't find my family inside during mealtime! There's just something about a slow Sunday brunch outside that really gets me in the spring spirit!

Story and Photography by Kerry Guice 

Peach pancakes
 

Share these great, kid-friendly recipes with your little ones while you enjoy some fresh air together. The Build-Your-Own Yogurt Parfait is always a hit! Set up a bowl of vanilla yogurt, a bowl of homemade granola, a tray of all kinds of cut-up fruit, and some jam thinned out with water or juice for a sauce. Kids love the independence of creating their own parfait, and you can feel pretty good about what goes in it!

The Egg-and-Cheese-In-a-Hole is a great twist on the classic, but with added protein from the bacon and creaminess from the cheese.

The pancake stacks have always been pretty famous in my house. It depends on the season for the topping. Sometimes it’s strawberry, sometimes it’s apple, and today it’s peaches! A little drizzle of good maple syrup on top makes it quite the brunch treat. Give your kids some lasting memories this spring with a thoughtful outdoor brunch just for them!

Maple Honey Granola Recipe

HOMEMADE MAPLE HONEY GRANOLA

16 ounces old-fashioned oats
2 tablespoons flax seed (optional)
2 tablespoons canola oil
1⁄2 cup good maple syrup
1⁄2 cup honey
Pinch salt
1 teaspoon cinnamon
1 teaspoon vanilla extract

In large mixing bowl, stir together the syrup, honey, canola oil and vanilla extract. Add the remaining ingredients and stir to coat oats evenly. Pour onto baking sheet and bake in a 300-degree, preheated oven for up to 40 minutes or until golden brown, stirring occasionally. Store in airtight container up to one week.

Bacon-Egg-and-Cheese-in-a-Hole Recipe

BACON-EGG-AND-CHEESE-IN-A-HOLE

3 eggs
1⁄4 cup shredded cheese
1⁄4 cup chopped, cooked bacon
Butter
6 thick slices of bread

In a medium bowl, whisk together eggs, 1⁄4 cup shredded cheese and 1⁄4 cup chopped cooked bacon. Using a cookie cutter, create a hole in the bread. Butter the bread on both sides, then place on a preheated medium-
low pan. Let toast for 60 seconds, then add a spoonful of the egg mixture to the middle of the toast. Let cook another 60 seconds, then carefully flip to cook the other side for 3 more minutes. Butter and toast the cut-out bread pieces and place on top of cooked toast. Serve hot.

Mini Pancake Stackers with Cinnamon Peaches recipe

MINI PANCAKE STACKS WITH CINNAMON PEACHES

1 1⁄4 cup flour
1⁄4 cup sugar
1⁄4 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
1⁄4 teaspoon cinnamon
3⁄4 cup milk
1⁄4 cup canola oil
1 teaspoon vanilla extract
Scant 1⁄4 cup sour cream or Greek yogurt
1 egg

For peach topping:
5 peaches, sliced
2 tablespoons maple syrup
1 tablespoon butter
1⁄4 teaspoon cinnamon

In large bowl, sift together dry ingredients. In another bowl, whisk together wet ingredients. Add wet ingredients to the dry and whisk just until combined. Ladle onto a preheated and greased pan set on medium-low. Cook for 3 minutes on one side and another minute on the other. In another pan, add peach slices, maple syrup, butter and cinnamon and cook until softened and warm. Serve the pancake stacks topped with the peaches, adding more syrup if desired.