Puffy Pancakes {Perfect for Valentine’s Day!}

Do you put up Valentine’s Day decorations?

I am always a bit disappointed when I take out my Valentine’s Day bin of decorations, and realize how very little decorations I actually have.

This weekend, I told the kids, “Let’s put up our decorations!” I mean, is there really a good time to decorate for Valentine’s day? January does seem a tad premature, but then waiting until February? It seems like a lot of hassle for only 14 days of show. I don’t like unnecessary hassles.

So, we popped open the bin…only to find a wooden “LOVE” sign, a heart door hanger, a few towels, an angel holding a heart and a wreath.

All hell broke loose next.

“This is it??” my kids cried in disbelief. I mean, after over twelve stuffed bins of Christmas decorations, I can understand their confusion.

My oldest shook her head and wondered aloud, “Is this worth it Mom?”

I, in an effort to keep the Valentine Spirit alive (is that a thing?) put on my best holiday smile and dug to the bottom, praying I would find something good. I felt something, and pulled it out.

A Dora The Explorer Valentine book. My youngest snatched it from me with a smile as the older two groaned.

“Seriously mom?” their expressions both read.

I had to salvage things. After the thirty seconds it took for them to decorate for the holiday, I had an idea.

Breakfast. A good, fun, sort of Valentine-y breakfast.

Whipped up in under 20 minutes, delicious and fun, this breakfast saved Valentine’s Day. Almost a month before it even arrives.

You will have to try it too. Dare I say, it is quick enough to even make on a school morning? I think it is! Easy, delicious and creative, your kids will demand more! They will forget about all of your holiday shortcomings and revel in the deliciousness that is a home-cooked breakfast.

Enjoy.

 Puffy Pancakes

1 cup milk
6 eggs
1 1/2 tblsp sugar
1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/2 tsp. salt
2 tsp. vanilla

1/4 cup canola oil, OR 1/4 cup butter, melted, OR 1/4 cup coconut oil, melted

Preheat oven to 400 degrees. Combine eggs and sugar in a blender. Mix until pale yellow and creamy. Add remaining ingredients.Spray a muffin tin with nonstick spray or an oil mister. Add batter to each cup, filling half way. Bake for 13-15 minutes, until golden brown and puffy. Let cool for five minutes, you will notice the middle sinking in a little. That is good! Serve warm with syrup, fresh berries, powdered sugar, whipped cream or yogurt and nuts. Let your kids fill them up with their choice of ingredients, and voila! Breakfast.