High Protein Breakfast Recipes Kids Will Love

Growing up we had the same thing every morning for breakfast – sugary cereal with nonfat milk. I remember always being hungry an hour later, even though I ate 3-4 servings. The hardest but most transformational thing I did for my health was to get rid of this “go-to” breakfast and replacing it with high protein options.

Our bodies burn up carbs quickly,  which is the main reason we are hungry a couple of hours after a bowl of cereal. Not to mention that loading up on inflammatory foods such as gluten, dairy and sugar is the perfect recipe for weakening our immune systems and crashing our blood sugars, leading to that mid-morning lethargic feeling. Here are some of my kids’ favorite, high protein breakfast meals. All recipes are paleo, dairy free, gluten free and refined sugar free.

Two Ingredient Pancakes
1 mashed riped banana
2 eggs
1/4 cup almond flour (optional)
1 tsp. cinnamon (optional)
1 tsp. vanilla (optional)

Mash and mix together. Pour small pancakes in a  frying pan with coconut oil.

High Protein Smoothie
2 cups coconut or almond milk
1 cup water
1 banana
1/4 cup hemp seeds (10g. of protein in 3 Tbsp.)
1/4 cup raw sunflower seeds
1-3 dates
Dash of cinnamon and vanilla
1 handful of ice cubes

Optional add-ins: 1/4 cup oats, 1/4 cup goji berries, 1/4 cup raw cacao, 1-2 tsp. natural peanut butter, 1/3 cup frozen berries, handful of kale or spinach.

Combine all ingredients in high-powered blender, and blend until smooth.

High Fiber Muffins
2 cups almond flour
2 tsp. baking soda
1 tsp. sea salt
1 tsp. cinnamon
4 dates (pitted)
3 ripe bananas
3 eggs
1 tsp. apple cider vinegar
1/4 cup coconut oil melted
1-1/2 cup shredded carrots

In a bowl, combine almond flour, baking soda, salt, and cinnamon. In a food processor, combine dates, bananas, eggs, vinegar and oil. Transfer mixture to a large bowl and blend dry mixture into wet. Mix well. Scoop into muffin tins and bake at 350° for 25 minutes.

Pumpkin Waffles
2 large mashed bananas
1⁄2 cup pumpkin puree
4 large eggs
1⁄2 cup almond butter
1⁄4 cup melted coconut oil
2 Tbsp. pumpkin pie spice
1/2 cup almond or coconut flour
1 tsp. baking powder
1 tsp. vanilla
Pinch of sea salt

Combine the bananas, pumpkin puree, eggs, almond butter, and coconut oil in a food processor or blender. Mix until the bananas are well blended with the other ingredients. Once smooth, add the coconut or almond flour, pumpkin pie spice, baking powder, vanilla, and salt and blend until well mixed.

We love using our waffle mold! Pour mixture in, bake in oven on 400 for 10 minutes. Flip over on a baking pan and bake for another 10-15 minutes.

Chia Yogurt  
Blend almond or coconut milk with blueberries, and let sit in the fridge with 4 Tbsp. of chia seeds for 4-5 hours. It will congeal and become like yogurt.

One tablespoon of chia seeds has 4.7 grams of protein, plus it is high in Omegas 3 and fiber. It also slows down digestion, which means the gelatinous coating chia seeds develops when exposed to liquids can also prevent blood sugar spikes. They even sell this type of three ingredient yogurt in health food stores called “Chia Pod”.

Eggs, nut butters, nuts and seeds are great sources of protein and wonderful to add to your breakfast routine. If you need a fast and quick breakfast on the go, grab a banana and tablespoon of almond butter. According to research published in the International Journal of Obesity, participants who ate a protein-packed breakfast ate 26 percent fewer calories at lunch than those who ate a calorically identical meal with less protein. Protein helps your gut release peptide YY, a hormone that nudges your brain to realize, “Hey, I’m full.”

What are your favorite high protein breakfast foods?