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Tag: blueberry

MIXED BERRY SMOOTHIE

This berry smoothie is a perfect summer afternoon treat. It’s cool, refreshing, healthy, and bursting with flavor!

I have been making smoothies for my kids since they were little. It’s a treat that I always felt good about giving them. Not only are they a great way to get your kids to eat fruits and vegetables, but they are healthy and super easy to make. But smoothies are not just for kids; they are an adult favorite too!

One of the great things about smoothies is their versatility. Nothing is written in stone when it comes to making smoothies. I honestly never measured any of the ingredients for my smoothies until I needed to write a recipe for the blog. But I wanted to give you a starting point in making your smoothies. But even with the recipe I am sharing with you, the amounts are suggestions, and you can easily substitute any of the ingredients. I will even give you some suggestions on some substitutions.

What goes into this smoothie:

Frozen Berries: I prefer to use frozen berries because it eliminates the need for adding ice. I don’t like adding ice to my smoothies because the ice waters down the smoothie and does not add flavor. You can use any combination of berries that you want. I prefer a mix of strawberries, blueberries, raspberries, and/or blackberries.

Bananas: Bananas add to the smoothie’s creamy texture and are a healthy addition. If you don’t like bananas, you can always leave them out.

Yogurt: Yogurt also adds to the creamy texture of the smoothie without watering it down. Choosing a berry-flavored yogurt adds wonderful flavor to the smoothie. If you are aiming for a healthy smoothie, choose yogurt with less sugar. Of course, you can always use plain greek yogurt and, if needed, add a little honey to make it sweeter.

Milk: Smoothies need some form of liquid to thin them out. I don’t like adding water because it adds no flavor. Using milk adds healthy nutrients, creaminess, and flavor. Any milk will work. Almond milk is an ideal liquid; it pairs well with any add-ins. But you could use regular soy, rice, or almond milk.

 

Mixed Berry Smoothie

This berry smoothie is a perfect summer afternoon treat. It's cool, refreshing, healthy, and bursting with flavor!
4.67 from 3 votes
Print Recipe Pin Recipe
Prep Time 5 minutes mins
Course Drinks

Equipment

  • Blender

Ingredients
 

  • 3 cups frozen, mixed berries (strawberries, blueberries, raspberries, and blackberries, or any mixture of these)
  • ½ -1 banana (1 small or ½ of a large)
  • 1 cup blueberry, strawberry, or mixed berry yogurt
  • ½ cup milk (regular, almond, soy, etc.) more or less depending on desired thickness

Instructions
 

  • Add everything to a blender and blend until the ingredients are creamy and smooth.
  • If the smoothie is too thick, add more milk, a little at a time.
  • Pour into glasses and serve immediately.
  • **This recipe makes 2 to 3 smoothies depending on the serving size.
Tried this recipe? Leave a comment and rating below.Follow me on Facebook and never miss a recipe!

 

BLUEBERRY PANCAKES

Scrumptious, fluffy, satisfying blueberry-loaded pancakes. This is breakfast done right!

In our house, we love pancakes for breakfast! Confession: the kids ask for them more than I am willing to make them. Not because they are hard to make, but because they will often ask for pancakes before I’ve finished my first cup of coffee. Now, if their request is timed right, this is one pancake recipe that I love whipping up! I usually have blueberries in the freezer, so pulling these pancakes together is quick and easy!

This recipe has one unusual ingredient that you don’t see too often in pancakes: VINEGAR! But it is key to getting the lightest and fluffiest pancakes. Did you ever make an erupting volcano when you were a kid? You probably used vinegar and baking soda to get that bubbly explosion effect. The same idea works in this pancake recipe. The vinegar reacts with the baking soda and adds “lift,” creating a fluffier pancake. Vinegar is a surprisingly common ingredient in baked goods. It is often included in cakes and cookie batters, as it reacts with the baking soda giving those batters a “lift” as they bake. Don’t worry; you’ll never taste the vinegar. Only enough is used to create the reaction without leaving the sharp taste vinegar is known for.

For this Recipe:

You can use either fresh or frozen blueberries. If you do use frozen blueberries, do not defrost them. Thawed blueberries tend to be on the soft side, and when you fold them into the batter, they won’t hold up, likely leaving you with purple pancakes. Also, with frozen blueberries, make sure that you are cooking the pancakes long enough to cook the batter all the way through. Frozen blueberries will cool down your batter, and sometimes the batter around the frozen blueberries takes a little longer to finish cooking.

The steps to makes these pancakes are pretty straightforward:

  • In a medium bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
  • In a separate bowl, combine the milk, eggs, vegetable oil, vinegar, and vanilla. Mix well and add to the dry ingredients. Mix just until the ingredients are combined; do not overmix. Next, gently fold in the blueberries. Allow the batter to rest for about 5 minutes to give the vinegar time to work.
  • Meanwhile, preheat the griddle to 325° F. If you’re using a stovetop, start with your burner on medium and adjust as needed for a golden-brown pancake. Lightly butter the pan, if needed.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow the pancakes to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes, or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
  • Serve warm with butter and maple syrup. Top with additional blueberries.

Blueberry Pancakes

Scrumptious, fluffy, satisfying blueberry-loaded pancakes. This is breakfast done right!
5 from 2 votes
Print Recipe
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Course Breakfast
Servings 15 Pancakes

Ingredients
 

  • 1 ¼ cups milk
  • 2 eggs
  • 2 tablespoons vegetable oil
  • 2 tablespoons vinegar
  • 2 teaspoons vanilla
  • 2 cups all-purpose flour
  • 6 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • 1 teaspoons baking soda
  • ½ teaspoon salt
  • 1½-2 cups blueberries, fresh or frozen

Instructions
 

  • Mix milk, eggs, vegetable oil, vinegar, and vanilla. Mix well to combine.
  • In a separate bowl, combine flour, sugar, baking powder, baking soda, and salt. Mix well.
  • Add the dry ingredients to the wet ingredients, stirring to combine. Gently fold in blueberries. Let the batter rest for 5 minutes. It should start to look bubbly, which is the vinegar reacting to the baking soda.
  • Meanwhile, preheat the griddle to 325° F. If you're using a stovetop, lightly butter the pan and heat over medium heat. Adjust as needed for a golden-brown pancake.
  • Using a ⅓ cup measuring cup, scoop the pancake batter and pour it onto the griddle. Allow to cook for about 1 ½ to 2 minutes or until the first side is golden brown. Flip the pancake and cook for an additional 1 ½ to 2 minutes or until it is golden-brown and cooked through. Cooking times may vary depending on your cooking surface. The best indicator is an evenly golden-brown pancake. If you are still uncertain, cut one pancake in half to check that it is cooked all the way through.
  • Serve warm with butter and maple syrup.

Notes

It works best to use fresh blueberries, but frozen will work too. Just be sure not to thaw them first. 
 
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I have always enjoyed creating delicious food in the kitchen, whether it was breakfast, lunch, dinner or desserts. But for many years…

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