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Breakfast Back-log

So we’re bringing you a breakfast post two days in a row.  Why? Because we’ve somehow managed to get a major back-log of breakfast recipes piling up, and since we have another bunch of breakfast ideas swirling around in our heads for the next few days (read- there was a big sale on strawberries at the grocery store this week!), we wanted to get some of these recipe to you before we get too carried away with new ones.

What can we say? We love breakfast!

We realized the other day as we were perusing through some past posts that it has been forever since we’ve made a crepe for breakfast!  And with a pile of lemons in our fridge and a giant bag of frozen blueberries in our freezer, we knew what had to be done.


But first, let’s recap: so far we’ve made pancakes, french toast, and a buckwheat bake (ok, that one’s not lemon-blueberry, but it would taste pretty darn good with blueberries, if you ask us!) so a crepe seemed like a logical next step.


And while sometimes logic is kind of overrated, this time, it definitely prevailed!


And while we could launch into a whole spiel about how the tangy, citrus-y flavour of the lemon pairs perfectly with the bright, sweet flavour of the blueberries and the creamy, mellow cottage cheese pulls the whole thing together in a veritable taste sensation, we won’t bother because we’ve already explained the magic that happens when blueberries and lemons are paired together…


So you already know how delicious this is without us really having to tell you 🙂

Lemon Poppy Seed Blueberry Crepes


Prep time: 10 min
Cook Time: 10 min
Serves: 2


1/2 c. whole wheat flour
1 tbsp chia seeds or ground flax seeds
1/2 tbsp poppy seeds
4 egg whites
juice of 1 lemon (1/4 c.)
zest of 1 lemon
1/4 c. milk of choice
1/4 c. water
1 tbsp honey

For the filling:

1 c. frozen blueberries, thawed, drained (reserve blueberry juice)
2/3 c. cottage cheese

For the blueberry cream:

Reserved blueberry juice
1/4 c. plain yogurt
1/4 tsp lemon juice
1/2 tsp honey


Pre heat greased large frying pan or griddle over medium heat.
Mix all the dry ingredients in a bowl, then add the wet ingredients and stir until there are no clumps.
Pour half the batter onto the pan, swirling so that it covers the entire base of the pan. Cook for 2-3min, or until the edges start to curl. Flip and cook for another 2-3min. Remove from pan and repeat with remaining batter.
Divide the cottage cheese and blueberries among each crepe and fold them up, top with blueberry sauce.
For Blueberry sauce:
Mix all ingredients together and drizzle over the crepe.


Soft as a Pillow

We’ve been on a real lemon-kick lately.

More specifically, we’ve been on a real lemon-coconut-blueberry kick.

We mentioned this in an earlier post, and it is still going strong! We just can’t seem to get enough of this bright, refreshing combo!  Of course the best way to satisfy a flavour craving is to create a pancake recipe for it 🙂 (well, that and maybe a hummus recipe, depending on the type of craving :D)


But we thought that this particular craving deserved a pancake recipe, not hummus.  Although, we wouldn’t completely reject the idea of a lemon-coconut-blueberry hummus…. 😉


But wait a sec, where’s the blueberry?


You didn’t think we forgot it, did you? 🙂


These pancakes use one of the best ingredients int the world- coconut flour!  If you want to make something soft and fluffy, coconut flour is the best!  And it’s slightly-sweet coconut flavour adds a nice flavour to your baked goods.  It’s also gluten-free, so those who are allergic need not be afraid, and guess what?  It can be found at the Bulk Barn!  No need to travel the world city looking in every health-food store you can find to get it, just pick some up the next time you go to the Bulk Barn to stock up on chocolate-covered everything.

One thing to note, though, is that coconut flour absorbs a lot of water, so your batter will be much thicker than what you might be used to.  Don’t wait to see bubbles on your pancakes before flipping them, because it’ll never happen and you’ll end up with some very burnt pancakes!


But get these right, and you’re in for the softest pancakes you’ve probably ever had.  Full of fresh lemony-flavour and sweet coconut, a little texture from poppy seeds, layered with thick coconut “cream”, and covered in a bright blueberry sauce, you really can’t go wrong 🙂

Lemon-Coconut Poppy Seed Pancakes with Blueberry Sauce


Prep time: 10 minutes
Cook time: 10 minutes
Serves: 2


1/3 c. + 2 tbsp whole wheat pastry flour
1/4 c. coconut flour
1 tsp baking powder
1/2 tsp baking soda
dash of salt
zest of 1 lemon
Juice of 1 lemon (1/4 c.)
3/4 c. milk of choice
1 tbsp coconut milk
1 tbsp honey

For the “cream”

1/2 c. plain Greek yogurt
1 tbsp coconut cream (from the top of the can)

For the Blueberry Sauce

1 c. Frozen blueberries
1 tbsp honey


Heat a pancakes griddle or non-stick frying pan over medium-high heat.

In a medium-sized bowl, combine all the dry ingredients.  In a separate bowl combine all the wet ingredients.  Add the wet ingredients to the dry and stir until just combined.  Spray the griddle or frying pan with cooking spray and drop spoonfuls of batter onto the pan, spreading them out to make round disks.  Cook for 2-3 minutes, or until the edges start to cook.  Carefully flip them over (they’ll be very soft and a bit fragile) and cook for another 2-3 minutes.

To make the Cream: Stir the coconut cream and yogurt together and layer in between each pancake.

To make the Blueberry sauce: Place blueberries in a pot and cook over medium-high heat, stirring frequently, mashing the blueberries slightly as they cook.  Once the blueberries begin to boil, add the honey and cook for another minute.  Reduce the heat to low and cook, stirring frequently, until the sauce thickens slightly.


Have you ever tried coconut flour?

Tastes Like Spring

Breakfast is our favourite meal of the day.  You’ve probably heard us say that a million-and-one times already, but let’s be honest, when you haven’t eaten for 10 hours, how can that first meal of the day not be awesome?

We think the real reason that breakfast is our favourite meal, though, is because usually breakfast for us turns into dessert.  Except a bigger portion (because it’s breakfast, duh) so basically you get one giant helping of dessert!  What’s better than that?

For any new-comers who don’t know, our breakfasts usually consist of some kind of cake buckwheat bakeicecream  overnight oats parfait, pudding, and of course plenty of waffles and pancakes!

We also have this thing with breakfast, where when we come up with a new (to us) breakfast idea, we have to make it in every single flavour combination possible!

So when we posted about our banana-stuffed french toast a while back, you didn’t think you had seen the last of french toast, did you?


Of course not!  After the huge success we had with the banana version, we had blueberry and lemon on the brain!


This is one flavour that we just can’t seem to get enough of lately!  Maybe its our longing for summer manifesting itself in breakfast cravings?  Who knows, but when it ends in creations like this, we aren’t going to fight it!


In fact, blueberry and lemon is slowly making its way into our all-time favourite combinations!  It’s bright and fresh tasting, like a little taste of summer 🙂  And will you just look at that blueberry filling gushing out the middle?  There’s no way you’re not thinking you could use some blueberry-stuffed french toast with lemon cream right now! 😉

Blueberry Stuffed French Toast with Lemon Cream


Prep Time: 10 min
Cook Time: 8 min
Serves: 2


2 slices of bread, cut about 3/4 inch thick
6 tbsp egg whites (or 3 egg whites, or 1 egg+ 1 egg white)
3 tbsp milk
1/2 tbsp lemon juice
2/3  c. frozen blueberries

For the Cream:

1/2 c. cottage cheese
3 tsp lemon juice
1 tbsp honey
zest of half a lemon


Cut a slit into each pieces of bread to create an opening.  Cut as deep as you can without cutting all the way through the bread.

Heat a greased,  non-stick frying pan or pancake griddle on medium-high heat.

In a large, flat dish combine the egg whites, milk, and lemon juice.  Dip the bread slices into the egg mixture, coating both sides.  Place the bread slices on the pan and cook for 2-4 minutes, until the egg is set and is slightly browned, then flip and cook on the other side for another 2-4 minutes.

For the cream:

Add all the ingredients to a food processor and blend until smooth.  Pour over the toast and serve.


What are some of your favourite flavour combinations?


Did you make yesterday’s blueberry buttermilk pancakes?

You did?  Perfect!  Because you probably have leftover buttermilk, and perhaps even some leftover blueberries now, don’t you?

How did we know?  Call it foodie intuition 🙂

Anyways, if yesterday’s pancakes got you on the same blueberry buttermilk kick that we’ve been on lately, then this post is especially for you 🙂


These are the muffin form of yesterday’s pancakes, and they are seriously good.


But we have to tell you, it took us a couple tries to get these right.  We have been making muffins for years (in fact, muffins were the first thing we ever made without the help of our mother!) so by now we’ve got the whole procedure pretty much down pat.


In fact, aside from the occasional leaving-out of ingredients (aka- forgetting the baking soda) we have never actually had a batch of muffins fail.  So when the first batch of these didn’t quite turn out, we started to wonder if we had lost our touch!


It’s not that the first round didn’t taste good, they just didn’t have that light and fluffy texture that you come to expect from a muffin.  When they first came out of the oven they were big and round and beautiful-looking, but within minutes of cooling, they had collapsed, and ended up being somewhat dense.  Of course, we ate them anyways, but we knew we had to have another crack at them as soon as the first batch was gone.


Round two turned out to be a resounding success, so we deemed them blog-worthy and here they are in all their glory!  A fluffy muffin made with whole wheat flour and bursting with juicy blueberries just for you.

You’re welcome 🙂

Blueberry Buttermilk Muffins


Prep time: 10min
Bake time: 15-20min
Makes: 12 muffins


1.5 c. whole wheat flour
1/2 c. unbleached white flour
1.5 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon

1 egg
2 Tbsp coconut oil
1/3 c. Apple juice
3/4 c. buttermilk
1/3 c. plain yogurt
1/4 c. date paste

1 c. frozen blueberries


Pre-heat oven to 350 F.
In separate bowls, combine the wet and dry ingredients. Add the wet to the dry, stirring just to combine. Carefully fold in the blueberries, trying to avoid blue colour “bleeding” into the rest of the batter.
Bake for 15-20 min, or until they are lightly browned and firm to the touch. Cool on a wire rack and enjoy!


Have you ever had a baking failure? Did you succeed the next time you tried? We’ve had plenty of baking failures, and sometimes they took more than 2 tries to perfect!

The Blueberry Classic

Remember a million years  a couple weeks ago when it was Pancake Tuesday, and we gave you a big list of all of the pancake recipes we have made since the start of our blog? You may also recall that at the end of that list we gave you a couple new recipes, but we decided to be mean and make you wait for them (how cruel of us!).  The first of the pair were our Cinnamon-Raisin Brancakes, which we shared with you not too long afterwards (we were trying to be nice since we made you wait).

But it has been 2 weeks now, and we have yet to share with you the second pancake recipe!  But before you get mad, allow us to plead our case.  We had every intention of posting said pancake recipe relatively soon after the brancakes were posted, but then we ran into a pile of exams and assignments, and by the time we could finally come up for air and give the blog a little love, we ran into some technical difficulties.  So you should have gotten this recipe last week, and should already have been digging into your fifth consecutive stack of pancakes by now (because obviously you would’ve made them for breakfast every morning! :P) But instead your getting them 2 weeks late.  So without forther a-do, we give you…


Blueberry Buttermilk Pancakes!

Thick, fluffy, and full of blueberries, these were quite possibly the best blueberry buttermilk pancakes we’ve ever had!


These were actually the pancakes that we made the morning of Pancake Tuesday.  As you may have read, Pancake Tuesday was a childhood favourite for us, so when we woke up that morning we were both feeling a little bit sentimental and felt the need for a more traditional stack.  Because Pina Colada, Strawberry Shortcake,  and Beet Pancakes are all delicious, but sometimes you just have to go back to the basics!


And we enjoyed every sentimental, down-home fluffy blueberry-filled bite! 🙂

Blueberry Buttermilk Pancakes


Prep time: 10 min
Cook time: 10 min
Serves: 2


2/3 c. whole wheat flour
2 tbsp optional (can sub ground flax)
1/2 tsp cinnamon
1/2 tsp baking powder
1/4 tsp baking soda
dash of salt
1 egg, separated*
2/3 c. buttermilk**
1 tbsp honey
1/2 tsp butter extract (optional)

For the Blueberry Sauce:

3/4 c. frozen blueberries
1-2 tbsp maple syrup


Heat a pancake griddle or non-stick pan over medium-high heat.  Spray with cooking spray.

Combine all the dry ingredients in a medium-sized bowl.  In a separate bowl, combine the egg yolk, buttermilk, honey, and butter extract (if using).  Stir together thoroughly.  Place the egg white in a separate medium-sized glass (not plastic!) bowl.  Using electric beaters, whip until the egg white form stiff peaks. **This step is optional.  It will make your pancakes extra-fluffy, but you can skip this step and just add the egg white to to the rest of the wet ingredients along with the yolk if you’d prefer.

Add the wet ingredients (except the egg white) to the dry ingredients and stir until just combined.  Carefully fold in the egg white, being careful not to stir it too vigorously and lose the volume.  Drop the batter onto the griddle or pan and smooth into a round shape.  Sprinkle as many blueberries as you can fit onto the top of each pancake and lightly press them into the batter.  Cook for 2-3 minutes, or until bubble start to form and the edges begin to cook.  Flip and cook for another 2-3 minutes.  Repeat until you run out of batter.

*if you don’t have buttermilk, just add 1 tsp of vinegar or lemon juice to the milk and let it sit for about 1 minute, and you’ll have buttermilk!

For the Blueberry Sauce:

Add the blueberries and maple syrup to a small pot and bring to a boil.  Reduce the heat to medium-low and cook until the sauce thickens slightly, mashing up some of the blueberries,  about 4 or 5 minutes.


Do you ever feel the need for a “classic” dish?  What is your favourite pancake flavour?

[Not-So] Fat Tuesday

Today is a very special day, friends!

First of all, today is our half-birthday (more on that later…) but more importantly, today is one of our favourite days of the year!  Today is Pancake Tuesday!  You may also know it as Mardi Gras, Fat Tuesday,  or Shrove Tuesday, but whatever you call it, it all means one thing: eat lots of pancakes!

Pancake Tuesday was so exciting for us growing up, because it always meant one thing- we were having pancakes for dinner.  Don’t get us wrong, our mother was a fantastic cook, but as a kid what would you have rather had- salad and casserole or a plate full of pancakes with maple syrup?  Eating pancakes for dinner always felt so scandalous- like we were cheating on dinner or something- which, of course made it that much more fun!

And while neither of us ever need an excuse to eat pancakes, a day dedicated to one of our all-time favourite breakfasts just feels so special!  So for today’s post, we have compiled an “ode to pancakes”- a list of all of our pancake recipes that we have shared with you since the start of our blog, plus a couple new ones! 🙂

So get those pancake griddles fired up, ’cause it’s pancake time!


Banana Nut


Beet Pancakes

DSCN0400 1

Blue Velvet Cheesecake

DSCN1423Blueberry Banana

DSCN4691Chocolate-Banana Upside down Pancakes 


Peach Pancakes A La Mode


Pina Colada

DSCN3010Pumpkin Gingerbread 




Eggnog Pancakes


Christmas Pancakes

Of course, all of our pancake recipes are whole wheat and free of oil and refined sugar, so we suppose this is more like “not-so-fat” Tuesday?  But who really cares about details?  A pancakes is a pancake, if you ask us, and we promise you can’t even tell that these ones are healthy 🙂

And with that, here are not one, not two, but THREE new pancakes creations for you all!


Cinnamon Raisin “Brancakes”
(This recipe will be coming in a few days!)


Classic Blueberry Buttermilk Pancakes
(Sorry, but we’re going to make you wait on these ones, too)

But don’t worry, we aren’t leaving you here without at least one new recipe!  For today, we bring you Strawberry Shortcake Pancakes!


There is one important factor that makes these “shortcake” pancakes, and not just strawberry pancakes, and that is the addition of whipped egg whites.  It makes them extra fluffy- so don’t skip that step!

Happy Pancake Tuesday!

Strawberry Shortcake Pancakes


Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 2


2/3 c. whole wheat flour
2 tbsp coconut flour (or ground flax- but they won’t have the exact same texture)
1/4 c. egg whites
1/2 c. milk of choice
1 tsp vanilla extract
2 tbsp diced strawberries

Whip Topping:

2 pasteurized egg whites
2 tbsp yogurt
2 tsp honey
1/4 tsp vanilla extract


With hand beaters or a stand mixer, beat the egg whites until they are fluffy and form stiff peaks.  Set aside.

In a medium-sized bowl, stir together all the dry ingredients.  In a separate bowl, combine all the wet ingredients (except egg whites).  Pour the wet into the dry and mix until fully blended and smooth.  Add the egg whites and strawberries and very gently fold into the batter until the egg whites have been evenly dispersed throughout (you’ll still be able to see some of the egg white).

Drop the batter by spoonfuls onto a greased pancake griddle or non-stick pan. Cook for 2-3 minutes, then flip and cook for another 2-3 minutes until the cakes are lightly browned and set.

For the Whip Topping: Using hand beaters or a stand mixer, whip the egg whites until they form stiff peaks.  Add the other ingredients and carefully stir until fully combined.


Do you participate in pancake Tuesday?  What is your favourite kind of pancakes?  (Any flavour requests?)

Long Weekend Love

Yesterday was a long weekend here in Ontario. Ahhhh the coveted long weekend! When Sunday-funday really can be fun because there’s no fear of being too tired to get out of bed in the morning because you don’t have to! For Brit and I, long weekends in the summer don’t really apply, already being on summer vacation and working at a golf club, but for our two older brothers it means an extra day off! Since Brit and I were lucky enough to actually have Monday off, the four of us went to Canada’s Wonderland for a day of fun and thrills!

And ohh what fun we had! We are all rides people with strong stomachs, so we had no problems with any of the rides. Leviathin? Bring it on! We had the absolute funniest photo ever from this ride, but it cost $15 to buy one, otherwise I would share it with you!:)

Of course, going to Canada’s Wonderland, we knew what we were in for food-wise: Foot long hot dogs, funnel cakes, and fast food chains, all extremely over-priced. When we used to go as a family, our mom would always pack a cooler lunch for us which would be eaten at the designated picnic area. However, we didn’t want to have to take the time to go all the way back to the car, get the cooler, etc etc, so instead we snuck in brought along some apples, carrot sticks, home-made protein bars, clif bars and vector bars to keep us satisfied throughout the day. We did eventually go over to a Subway and pick up a sub and some water. We think we may have waited in the Subway line longer than any of the rides – they were so slow! Just ask us how annoying that was! As much as I love going to places like Canada’s Wonderland, it’s nice to get back to more normal eats.

Blueberry Wild Rice Pilaf! This was another one of those “Surprise! This is ridiculously delicious!” dishes. The flavour was so interesting, being quite sweet from the blueberries, yet still tangy and savoury.

And the texture?

Fluffy from the wild rice, yet creamy from the brown rice + dressing combo, with a slight crunch from the carrots and zucchini.

Yup, this dish has it all!

It may not be a thrill burger (yes, they have those at Wonderland!), but it is bright, summery, and has an interesting, unexpected flavour that I would definitely wait in line for!

And hey, it is made of wild rice! 😉

Blueberry Wild Rice Pilaf

Cook time: ~30min + chill time

Prep: 5min

Serves: 5-6 people


1.5 c. wild rice- brown rice mixture

3.25 c. water

2 medium carrots, diced

1 medium zucchini, diced

1 c. blueberries

2 tbsp. honey

2 tbsp lemon juice

2 tbsp olive oil

2 tbsp water

1/8 tsp garlic salt

1/4 tsp ginger

1 tbsp fresh rosemary

1 tbsp fresh chives

pepper, to taste

1 tsp lemon zest

1/2 c. feta cheese

2 tbsp flax


Add rice and water to a pot, bring to a boil and allow to simmer for 30min, or until all water is absorbed. Cooking time may vary slightly depending on your rice mixture. When the rice is done cooking, stir in the carrots and zucchini to soften them slightly.

While the rice is cooking, mix together the honey, lemon juice, olive oil, water, garlic salt, ginger, lemon zest and pepper. Stir the dressing into the rice mixture and allow to cool for at least 30 min.

Before serving, stir in the blueberries, feta, flax seeds, rosemary and chives. Serves as a side dish or a main course.


P.s. Our heart goes out to all of the Canadian athletes that have had some heart breaking olympic performances. We want them to know that we are still so proud of them for all their efforts, and we know that sometimes in sport things happen that are out of your control. We are still so proud to be Canadian!

Do you like theme parks and rides?