With the May long weekend upon us, it’s the perfect time for brunch.
If you’re not all that skilled in the kitchen or are still learning how to cook, here are some simple ways to start off your day, courtesy of B.C. Blueberries.
Both recipes are kid-friendly so if you have some budding chefs in your midst, these ones might be good for them to try out.
One is a smoothie recipe that can also provide some ideas for those interested in switching up some ingredients in your usual smoothies.
We previously shared a recipe for gluten-free, vegan blueberry pancakes. This time, we're sharing a dairy-free, gluten-free, and paleo recipe that requires only three ingredients and can be made in 15 minutes.
Tip: To find B.C. blueberries, look for the terms cultivated, high bush, Buy B.C., and Product of Canada on the packages.
Blueberry breakfast smoothie
Yields: two servings
2 cups (300 grams) frozen B.C. blueberries
1 cup (150 grams) frozen banana, chopped
2 cups (500 millitres) unsweetened almond milk
¼ cup (40 grams) hemp seeds
2 tbsp (30 millitres) almond butter
2 (48 grams) medjool dates, pitted (optional)
Add all the ingredients to a blender.
Blend on high until smooth.
Three-ingredient B.C. blueberry banana pancakes
Yields: 4 to 6 pancakes
Prep time: two minutes
Cook time: 10 minutes
1 ripe banana
1/2 cup frozen B.C. blueberries
1 tablespoon chia seeds (optional)
In a mixing bowl, mash the ripe banana.
Add in eggs and mix well.
In a medium non-stick pan, heat vegetable oil (or any neutral tasting oil) on medium-low heat.
Pour a large spoonful into the pan.
Flip when it turns golden.
Stack it up and enjoy!