Mother’s Day is five days away, and if your kids have been asking how they can help celebrate, here’s your answer: pull them into the kitchen for a brunch that practically builds itself.

The menu is simple enough for a seven-year-old to manage most of it, special enough to make Mom feel genuinely celebrated, and light enough that everyone still wants to move after the meal. We’re talking a Raspberry Fizz, a Mango Pineapple Berry Smoothie, Avocado Toast, and Lemon Ricotta Pancakes with Blueberry Sauce. Four recipes. One memorable morning.

Start with the drinks, because kids love having a job they can finish fast. The Raspberry Fizz comes together in five minutes flat and clocks in at just 70 calories per serving. It’s a non-alcoholic option that skews light and refreshing rather than cloying, which is exactly what the Test Kitchen designed it for. If the mom in your house has been cutting back on alcohol or simply prefers a non-alc option, this drink lands in a sweet spot: mild raspberry flavor, a little fizz, nothing heavy. Your kids can mix it at the counter while you supervise the stovetop.

The Mango Pineapple Berry Smoothie, developed by Hillary Engler of Cape Girardeau, Missouri, serves two and takes 10 minutes. One serving runs 172 calories and packs 5 grams of protein. The trick that makes this kid-friendly brunch menu item especially fun: it calls for frozen fruit instead of fresh, which cuts grocery costs considerably for families who go through berries the way most households go through paper towels. Kids can squeeze a yogurt pouch directly into the blender for creaminess. Just remind them to put the lid on before hitting the button. Firmly.

Now, avocado toast.

Kids love this one.

The mashing is the main event as far as they’re concerned, and once the avocado is spread, they can take over the finishing touches: a pinch of sea salt, a shake of red pepper flakes, maybe some lime zest if they’re feeling adventurous. The Taste of Home Test Kitchen recipe keeps it at 160 calories per piece with 11 grams of fat, mostly the heart-healthy kind from the avocado itself. Multigrain bread is the recommended base. One honest tip worth passing along: don’t grab your avocados from a big-box grocery store if you can help it. Specialty grocers that move higher avocado volume tend to carry fresher, riper fruit at better prices. Finding one that’s actually ready to eat on brunch day can feel like a small victory.

The star of the table, though, is the Lemon Ricotta Pancakes with Blueberry Sauce, a recipe from Marilyn Rodriguez of Sparks, Nevada. This one takes 30 minutes and serves four, with each three-pancake serving running 318 calories and 7 grams of fat. The ricotta keeps the inside of each pancake tender in a way regular batter just can’t match, and the blueberry sauce, which sounds more complicated than it is, transforms a standard stack into something that looks like it came from a brunch spot that charges $18 a plate. Older kids can stir the sauce on low heat with close supervision. Younger ones can help measure and pour the batter, which is really the most satisfying part anyway. The USDA’s nutritional guidelines for children actually encourage fruit as a primary component of morning meals, so you can feel good about the blueberry sauce doing real nutritional work here, not just looking pretty.

Put together, this whole spread costs a fraction of a restaurant Mother’s Day brunch, and the experience of making it together is something families tend to talk about long after the plates are cleared. If you want to check on age-appropriate kitchen tasks for kids before you hand anyone a spatula, the American Academy of Pediatrics has solid guidance on what kids can handle safely at different ages.

Set the table with whatever flowers are blooming in the backyard. Put out the good plates. Let the kids carry the dishes in themselves. That walk from the kitchen to the table, plates wobbling just slightly, faces serious with concentration, is the gift that actually lands on Mother’s Day morning, and it’s free.