Blueberry Flax seed heart pancakes <3

With all we know about the benefits of blueberries and flax seed, I was really excited to incorporate both into a breakfast that would really get us going!

If you don’t know the vast benefits of flax seed, then check out this awesome website by the flax council of Canada for tips, recipes and general information about these amazing little seeds 🙂

Flax Council of Canada

We hardly ever eat pancakes [because I love french toast :P] but I found a recipe that incorporated both blueberries and ground flax seed and was just absolutely delicious!

I did, however, alter the recipe and made a batch of the best, light and fluffy pancakes Chris and I have ever had – and THIS IS HOW!

Instead of using the one egg the recipe called for, I substituted 1 tablespoon of ground flax seed plus 3 tablespoons water. I let this mixture stand for a couple minutes in small bowl, and then added approximately 1 teaspoon pure vanilla extract.

Light and Fluffy Blueberry Flax Seed pancakes

  • 3/4 cup pancake mix of your choice
  • 1/4 cup ground flax seed
  • 1/2 cup skim milk
  • 1 tablespoon ground flax seed plus 3 tablespoons water
  • 1 teaspoon pure vanilla extract
  • 1/4 – 1/2 cup fresh or frozen blueberries [to taste]
  • small amount of butter for pan
  1. Stir together large amount of ground flax seed and pancake mix.
  2. Mix together smaller amount of ground flax seed and water, let stand 2-3 minutes, add vanilla extract.
  3. Pour liquid mixture into dry mixture until JUST blended. Transfer mixture into pastry bag and cut edge when pan is preheated [you could also use a baggie].
  4. Over preheated low-med greased pan, pipe pancake mixture into heart shapes, or which whichever shape you prefer.
  5. Drop as few or as many blueberries onto batter after each pancake is piped. Repeat.
  6. When pancakes start to show air bubbles [2-3 minutes] and are golden brown on bottom, they are ready to be flipped.
  7. Cook other side until golden brown and enjoy with some delicious CANADIAN maple syrup 😛
Blueberry flax seed heart pancakes, made with love <3

Blueberry flax seed heart pancakes, made with love ❤

Caramel-Walnut, Strawberry and Blueberry Cheesecake MINIS!

I have been wanting to try this recipe for quite some time since we’ve had a giant tub of cream cheese lingering in the back of the fridge, nearing expiration, but have always been a little stand offish when it comes to cheesecake recipes from past ‘not so great’ experiences.

I went ahead and tried a cream cheese related recipe – CRESCENT CREAM CHEESE DANISH ROLLS. They rolls were AMAZING
and it gave me the confidence needed to whip up these cheesecake minis!

I used the Strawberry Jam that Momma and I made the other day, Caramel Ice Cream topping and Walnuts, and a Blueberry glaze that I whipped up from some fresh berries 🙂

After Chris stopped making giddy lil’ kiddie noises, he gave me a big smile and thumbs up on all the flavours. [Although I made him pick his favourites for future reference…he said Blueberry and Strawberry, while I really liked the Caramel Walnut!]

The recipe DOES NOT call for a “minis” springform pan, just a paper and tin baking cup!

Caramel Walnut, Strawberry and Blueberry Cheesecake MINIS!

It is really important for this recipe that you take the cream cheese and egg out of the fridge a few hours prior to the commencement of baking. Cheesecake works best when cream cheese and egg are at room temperature. Another thing to remember is not to overbeat your batter. Batter is done when a smooth and creamy texture is reached [on LOW SPEED]. If a few lumps still remain, let batter sit at room temperature for 10-15 more minutes and then beat again.

For a full list of cheesecake tips and techniques I found this great website! Check it out before you begin! Cheesecake 101

Caramel, Blueberry and Strawberry Cheesecake Minis!

Caramel, Blueberry and Strawberry Cheesecake Minis!

For Approximately 24 Cheesecake Minis:

Crust:

1 Cup Graham Cracker Crumbs

1/4 Cup Butter, Room Temperature

1/4 Sugar

  1. Mix all ingredients until all crumbs are incorporated. Should look darker and damp.

Crust in the making

Filling:

1 1/4 Cup Cream Cheese

1/2 Cup Sugar

1 Egg

1/2 Teaspoon Vanilla

I also added a big spoonful of sour cream for some extra kick!

1. In a mixing bowl, beat room temperature Cream Cheese and Sugar on low until smooth.

2. Add egg and Vanilla and beat again on low until smooth.

3. Scrape down edges of bowl periodically so that all batter hits blades.

Smooth Creamy Batter
Smooth Creamy Batter
  1. Preheat oven to 350 degrees. Line tin cups with paper cups.

  2. Place a bit of Graham Cracker into each cup and press firmly into bottom. [Probably around a Tbsp. or so. If Crumbs are not pressed firmly, crust will fall apart]. Make sure to save a bit of Graham Cracker crumbs to sprinkle on top of finished minis.

  3. Once all crumbs are pressed down spoon batter into cups almost to the top.

  4. Bake for 15-20 minutes depending on your oven time and keep a close eye on cheesecake in the last 10 minutes of baking. [While baking cheesecake will look shiny, when it’s finished it will look dull].

Enjoy!!! 😉

Cool for a few hours or even overnight and top with preferred topping.

Another way to tell if cheesecake is done: if you tap cups and batter jiggles they are not done, or if the center of cheesecake falls when cooled. Cheesecake is DONE BEFORE IT CRACKS! It also continues to cook for a few minutes [much like meat] when you first take them out of the oven because of the residual heat…if cheesecake looks “done” in pan, it will overdone on your plate.

I decided to whip up a BLUEBERRY GLAZE for some of my minis and here is THAT recipe! [You can use this for Strawberries as well].

1 Cup Berries

1/2-3/4 Cup Sugar

1 Cup Water

3 Tbsp. Cornstarch

Blueberry Glaze thick and bubbly
Blueberry Glaze thick and bubbly
  1. Crush berries and cook [med-high heat] in water for two minutes.

  2. Add Sugar and Cornstarch and stir until thick and bubbly [increase heat as needed

For strawberries add a few drops red food colouring.

More Cups before they hit the oven and my reserved crumbs for sprinkling.
More Cups before they hit the oven and my reserved crumbs for sprinkling.
Cooking cups look SHINY
Cooking cups look SHINY
Finished cups look DULL
Finished cups look DULL
Pretty Carmel-Walnut, Strawberry and Blueberry Glaze Mini Cheesecakes
Pretty Carmel-Walnut, Strawberry and Blueberry Glaze Mini Cheesecakes

This recipe is a definite keeper <3
This recipe is a definite keeper ❤

BE CREATIVE and pick whichever flavours you like best! Crush up some Oreoes, or Nilla Wafers to use for Crust instead of Graham Crackers. And be sure to let me know how it works out for you 🙂