By Catherine McCord
Catherine McCordMother’s Day is a time to celebrate our mothers and ourselves. Here are a few recipes that are easy for dads and kids to whip up for a special Mother’s Day treat for mom.

The following recipe may actually be one of my favorite weelicious recipes because of how versatile it is: I used the mix to make waffles this morning and the kids actually said they were the best I’d ever made!

This recipe makes a bit more mix than what you would normally find in a box of the pre-made stuff, but that’s a plus, especially if you have a house full of pancake lovers. Just keep the mix in a sealed container and anytime you want to make these, just add an egg, milk, a touch of oil and a scoop of mix for whole wheat pancakes or waffles that are sure to please!

Whole Wheat Pancake Mix (Makes 6 batches of pancakes or waffles- each batch serves 4)

  • 6 Cups White Whole Wheat Flour
  • 1/3 Cup Sugar
  • 2 Tbsp Baking Powder
  • 1 Tbsp Baking Soda
  • 2 Tsp Salt

1. Mix all ingredients together and store in an airtight container in a cool, dry place.

Whole Wheat Pancakes and Waffles (Serves 4)

Wheat Pancakes

  • 1 Large Egg, Whisked
  • 1 Cup Buttermilk**
  • 1 Tbsp Vegetable or Canola Oil
  • 1 Cup Pancake Mix
    Optional toppings:

  • 1 small banana, sliced;
  • 1/2 cup blueberries or raspberries;
  • 1/2 cup mini chocolate chips
  1. Whisk the egg, buttermilk and oil in a large bowl.
  2. Whisk in the pancake mix until just combined.
  3. Heat a large pan or griddle over medium heat and grease with butter or oil.
  4. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
  5. Flip the pancakes and cook for one minute longer and serve.

* Mixture can also be used in a waffle iron following manufacturers directions.

** If you do not have buttermilk you can make it by adding 1 tablespoon of lemon juice to 1 cup of milk.

*** You may also substitute regular milk for buttermilk

Chocolate Muffins (Makes 12 regular-sized or 24 mini muffins)

Chocolate Muffins

  • 1 1/2 Cups All Purpose Flour
  • 1/2 Cup Unsweetened Cocoa Powder
  • 1/2 Cup Granulated White Sugar
  • 1 1/2 Tsps Baking Powder
  • 1/2 Tsp Salt
  • 3/4 Cup Milk
  • 1/3 Cup Vegetable or Canola Oil
  • 1 Large Egg, beaten
  1. Preheat the oven to 400° F. Grease 12 regular or 24 mini muffin tins.
  2. In a medium bowl, sift flour, cocoa powder, sugar, baking powder, and salt.
  3. In a large bowl, whisk together the milk, oil, and the egg. Add the dry ingredients and stir just until combined.
  4. Fill the muffin cups 2/3 full.
  5. Bake 18 – 22 minutes (8-10 minutes for mini muffins), or until a wooden pick inserted into the center comes out clean.

Citrus Parfait (Serves 2)

Citrus Parfait

  • 1 Cup Plain Greek Yogurt
  • 1 Tbsp Honey
  • 2 Small Oranges and/or Grapefruit, sectioned
  • 1/4 Cup Grape-Nuts Cereal
  1. Place yogurt and honey in a bowl and combine.
  2. In a small glass cup, place 1/4 cup of the yogurt mixture.
  3. Layer some cut sections of oranges and/or grapefruit and 1 tbsp of Grape-Nuts.
  4. Add another 1/4 cup of the yogurt mixture on top of the fruit and Grape-Nuts and layer again with more fruit and Grape-Nuts.
  5. Repeat to make the second parfait.
  6. Serve.

Catherine McCord launched Weelicious in 2007, providing a solution to parents’ hectic lives by showing them how to cook recipes that are kid-friendly, quick and nutritious. With a background in culinary arts from New York City’s prestigious Institute of Culinary Education, and a passion for food, Catherine has developed recipes that appeal to a range of ages. Weelicious focuses on educating kids and involving them in the process with how-to cooking videos featuring Catherine’s own two children.