School is in a full session for over two months now, so these delicious and Fluffy Cream Cheese Blueberry Pancakes make an appearance on our table quite often.

We are almost at the Fall break, but temperatures are not getting any better. We are still in the ’90s and that’s really not good. You see, I am a big fan of comfort food, cooler weather, autumn, so these summer temperatures are not fun to me at all.

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Anyhow, my boys always loved a good hot breakfast before school. Most of the time, I would prep ahead so they could have a quick meal in no time. Sometimes, I also make waffles which we really love.

To make these yummy pancakes you really do not need to be a rocket scientist. Just a bit of time and they are done quickly. You may add any other berries as well, or chocolate chips.

However, during summertime, I get the best berries just like these blueberries and freeze them so I could make this all year round.

Blueberries, especially frozen wild blueberries produce such a pretty color and they are amazing for us. Do you like organic wild blueberries? You can get them frozen in the grocery store and they are an absolute delight.

You guys going to love these scrumptious pancakes because my family and I just adore them for breakfast, brunch or a quick snack.

I have several dinner pancakes on my blog as well as waffles and wonderful breakfast ideas. If you search my blog, you’d probably need more than an hour. I have so many amazing recipes for you to try.

If you try my tasty Fluffy Cream Cheese Blueberry Pancakes or any other recipe from my site, please tag me on Instagram. @sandraseasycooking #sandraseasycooking Thank you in advance!

Yield: Serves 6

Fluffy Cream Cheese Blueberry Pancakes

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Delicious and easy blueberry pancakes with tasty homemade blueberry sauce.

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons Sugar or any other sweetener I used Swerve
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1 Pinch Kosher Salt
• 2 large eggs separated yolks, and egg whites
• 1 teaspoon Apple Cider Vinegar
• 1 1/4 cup buttermilk
• 6 ounces cream cheese room temperature
• 2 tablespoons unsalted butter melted
• 1 teaspoon Vanilla Extract
• Ghee or unsalted butter for the skillet
• 1/2 cup Blueberries

Blueberry Sauce

• 2 cups Blueberries, fresh or frozen (You can use even wild frozen blueberries)
• 1/4 cup sugar
• 1/2 cup water
• 1/2 tablespoon lemon juice
• 1/2 tbsp Cornstarch or any other thickener (no flour)

Instructions

1. Whisk together dry ingredients: all-purpose flour, sugar, baking powder, baking soda and salt in a medium bowl.
2. In a separate bowl, whisk together wet ingredients: egg yolks and the buttermilk. Add the cream cheese and mix until combined (the mixture will look broken). Stir in the melted butter and vanilla extract. Combine everything together by adding the dry ingredients to the wet ingredients and stir to combine. I like to use an electric mixer to make these as smooth as possible
3. Now, In another bowl, using electric mixer mix the egg whites with a splash of apple cider vinegar until soft peaks form, then gently fold into the pancake batter. This will make pancakes fluffy.
4. Heat a cast-iron pan or a skillet over medium heat then brush with melted butter or ghee.
5. Drop the batter into the pan by 1/3-1/4 cup, leaving space between each pancake. It's good to have measuring cup close and use it as a ladle.
6. Add blueberries, one at the time and slightly push down into pancake. No need to over crowed the pancake.
7. Cook until golden brown on the bottom and just starting to dry a bit on top, adjusting the heat as necessary so the pancakes do not get too dark about 2 minutes.
8. Flip and cook until the reverse side is golden brown, 2 to 3 minutes. Transfer the finished pancakes to the baking sheet or a platter. You can keep warm in the oven or microwave until ready to serve. I even heat them up in the microwave for 30 seconds just before serving,
9. Drizzle a bit of sauce over ir and enjoy, You may also add whatever you desire; fresh fruit, whipped cream, maple syrup or honey, jam, etc.

Blueberry Sauce:

Place one and a half of blueberries in a saucepan and reserve half o the cup for later. Cover with sugar and pour water over it a good squeeze of lemon.

Then, cook over medium-low heat until mixture comes to a slight boil.

Meanwhile, dissolve cornstarch in the cup with a few tablespoons of water, mix until smooth. Then dissolved cornstarch to the blueberries and bring mixture to a boil again.

Continue simmer ing on low heat for a few more minutes, or until sauce reaches thicker consistency. Add water, one tablespoon at a time, if the sauce gets too thick.

Add that half of the cup of reserved blueberries, stir and enjoy.

Notes

If I am eating pancakes or waffles I usually do gluten-free and sugar-free, however, sometimes I even use almond flour to make it just to keep it low carb. Just to add that Almond flour will not give you the fluffiest pancakes, but they are low carb so no complaints here.

Just use whatever you feel is right for you. I use sugar-free sugar as I like to call it, which is most of the time either monk fruit sweetener or Truvia. Also, "maple syrup" sugar-free. Which is not maple syrup just taste a bit like it. What I wanted to say that you can make it meet your dietary needs, it might not be exactly the same but you don't have to restrict yourself too much.

Did you make this recipe?

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I do not know about you, but I could live on these Potato and Beef Everything Bagel Croquettes. My family is completely and utterly obsessed with the exquisite taste of this delightful side dish.

Can you imagine how amazing this would be served over football season, and to even be the star food during potlucks? Perhaps the perfect food to share with your loved ones over the holidays. If you ask me, this is the perfect party food for any occasion.

I have always enjoyed croquettes, but with the addition of everything bagel seasoning, this classic French delicacy just got a facelift.

CLICK HERE FOR MORE TASTY SIDE DISH RECIPES

At this moment in time, these beauties are loved all over the world, and every country likely has its own version of croquettes. My Potato and Beef Everything Bagel Croquettes are just a bit different and I love it!

I partnered with Family Fare, a supermarket in the mid-west that is the “go-to” neighborhood grocery store that provides REAL VALUES, for real people, to create a recipe using Our Family products and showcase their Everything Bagel Seasoning. Which I am a huge fan of.

The Everything Bagel is a classic, known for its savory and complex blend of spices.

You can find Everything Bagel Seasoning and all the other ingredients at all of SpartanNash’s retail stores located in the Mid-West. With nearly 2,000 items located throughout the store, Our Family has something for everyone and every occasion.

Let’s get back to the seasoning. Our Family has taken the best part of the Everything Bagel and bottled it for you and your family!

Message from the sponsor:

Our Family’s Everything Bagel Seasoning Blend combines sesame seeds, sea salt, garlic, onion, and poppy seeds to create the seasoning blend you never realized your breakfast, lunch, and dinner was missing.

The Family Everything Bagel Seasoning Blend pairs well with anything your heart, or stomach, desires – pizza, popcorn, eggs, chicken, toast, macaroni and cheese, mashed potatoes, vegetables.

My family is obsessed with this seasoning, and I really believe that you will be as well. 

If you make this recipe or any other from my blog please tag me on Instagram. @sandraseasycooking. Thanks in advance!

Yield: Serve 8

Potato and Beef Everything Bagel Croquettes

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Simple and easy recipe for amazingly delicious Potato and Beef Everything Bagel Croquettes

Prep Time 15 minutes

Cook Time 15 minutes

Additional Time 30 minutes

Total Time 1 hour

Ingredients

Mashed Potatoes

• 1 box Our Family mashed potato, read the instruction on the box; Water, butter, salt, and milk
• 1 large egg, optional

Ground Beef

• 1 tablespoon oil + for frying
• 1//2 pound ground beef, 20/80
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1 teaspoon kosher salt or to taste
• 1 teaspoon dried parsley

Assembly

• 1/4 cup all-purpose flour
• 2 large eggs
• 1 1/4 cup plain breadcrumbs, more if needed
• 2.5 oz Our Family Everything bagel seasoning

Instructions

1. Follow instruction on the back of the mashed potato box.
   You would need 4-6 servings, depending on how many serving you are planning to
   make. 2 patties are enough per person. You can make 15-16 equal-sized
   croquettes.
2. Heat a skillet with oil and sauté on the medium-high heat.
   Cook until the meat is completely cooked through, 5-7 minutes. Keep stirring
   and breaking the meat into small chunks. If you have any leftover grease,
   please drain it out before mixing it with the mashed potatoes. You may add one
   egg in the mixture, but it is not necessary.
   
3. Wait for a few minutes until the meat is a bit cooled then
   add to the mashed potato bowl. Using a wooden spoon or similar mix together
   very well the mixture. Taste and see if it needs any more salt or pepper. If
   the mixture is too warm to work with refrigerating for 20 minutes and then make
   croquettes.
4. Make patties between 2 oz to 3 oz. You may use the scale to
   measure. Not necessary, but sometimes handy if you wish your croquettes to be
   the same size. You may also make bite-size croquettes as shown on the pictures.
   They are about the size of a golf ball.
5. Make patties and place on the tray lined up with parchment
   or wax paper. Cover with it as well and place the tray in the fridge for 30
   minutes so the croquettes could chill. You may prep them overnight as well.
6. After chilling, place three plates; flour, mixed eggs,
   breadcrumbs with everything bagel seasoning.
7. Drench into the flour on both sides as well as around, dip
   in the egg mixture then into breadcrumbs mixed with everything bagel; set aside
   and back on the tray. Continue until everything is complete.
8. Now, you may place it back to the fridge if you do not plan
   to fry these right away or just heat the oil and fry.
9. Line paper towel on the plate or cookie rack.
10. Heat about 1 cup of oil for frying.
11. Never over crowed the frying skillet. Fry 3 or 4 croquettes
    at the time at medium-high heat. Fry for a minute then flip and fry again until
    you reach a deep golden color.
12. Take out and set on the lined up kitchen paper towel.

Notes

You may make these meatless and use mushrooms or just
chives to create an amazing appetizer.

I tried these with egg and without it. I like it both ways. Adding one egg makes it somewhat more creamy on the inside. It is really not neccecery but you may use it if you would like to test it yourself.

These hold well in the lunch boxes for school or work.

Our Family Everything bagel seasoning contain sodium so please be aware of that before adding too much salt into your croquettes.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

This is a sponsored post written by me on behalf of the National Peanut Board. All opinions are entirely my own.

This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread.

I must admit it tastes magical! You may even use regular flour and add mashed bananas. We absolutely savour it in any way possible.

I partnered with the National Peanut Board to share my favorite Peanut Butter recipes. What do you think of my Peanut Butter Chocolate Bread?

CLICK HERE FOR MORE BREAD RECIPES

Frequently, I would say that my household runs on peanut-butter. We eat it for breakfast or a snack and many times for lunch as well.

To be completely honest, sometimes we even make breakfast for dinner and serve it with a cold glass of milk or a relaxing cup of tea.

So here is one fun fact about me. Graciously allow me to explain. While my kids grew up eating peanut butter ever since they were able to eat it, I did not taste Peanut Butter before the age of 18. I know! It is probably shocking to so many people.

I genuinely enjoyed everything that included peanuts, but it was not popular treat where I was raised. I do not think we even had it in our markets.

Maybe in some specialty stores, but I never had seen it before I came to the USA. Here is where my love for Peanut Butter blossomed.

That being said, nowadays I eagerly devour it with a spoon when I desperately need a quick snack. A spoon of PB with a piece of delicious chocolate is my daily after a workout.

I am pretty certain I have caught up to 18 years of not eating it because peanut butter made from roasted peanuts are probably one of my favorite flavors, especially in a decadent dessert.

I truly hope you guys make this recipe with your favorite Peanut butter brand. Now it is your turn to spread the peanut butter love!

Share your favorite peanut butter recipe in the comments with the hashtag #HowDoYouPB. You can also check out more peanut butter recipes here.

I hope you like my tasty Gluten-Free Peanut Butter Chocolate Bread.

Yield: 1 Loaf, serves 8

Gluten-Free Peanut Butter Chocolate Bread

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This gluten-free peanut butter chocolate bread topped with oats is simply divine. You can toast slices of bread in a pan, make French toast or perhaps a delightful breakfast strata with day old bread.

Prep Time 10 minutes

Bake Time 50 minutes

Cooling Time 10 minutes

Total Time 1 hour 10 minutes

Ingredients

• 1 cup Whole Milk
• 1/4 cup Sour Cream
• 2 large Eggs
• 3/4 cup Swerve Granulating Sugar
• 1 cup Smooth Peanut Butter
• 1 3/4 Gluten Free Flour
• 1 tbsp. Baking Powder
• 1 1/4 cup GF Rolled Oats, reserve 1/4 cup for the top
• 1 cup Chocolate Chunks or Chips

Instructions

1. Preheat oven to 350 degrees Fahrenheit.
2. Warm up about 2 cups of water and place peanut butter jar in the large cup of a saucepan. This method will soften the peanut butter. It will be easier to incorporate to the smooth constancy with the rest of the ingredients. You may also add peanut butter in the microwave-safe dish and use the melt method until peanut butter is completely soft.
3. In a large bowl combine warm milk, sour cream, eggs, and soften peanut butter. Using an electric hand mixer, mix all the ingredients until smooth.
4. Measure all the dry ingredients and combine them together.
5. Once combined slowly add to the wet and with a spatula to prevent over mixing, combine wet and dry ingredients.
6. Pour into the loaf pan, lined with parchment paper if possible or use nonstick pan well-greased.
7. Bake for 45-50 minutes in the middle rack of the oven.
8. Make sure to check the bread after 20 minutes of baking. If the top of the bread is browning too fast, cover it with aluminum foil and then continue baking until the bread is cooked.
9. You may remove the loaf from the baking pan after 10 minutes but allow the bread to cool down completely before slicing.

Notes

You may use:

• Any brand of Peanut Butter that you prefer.
• Chocolate or omit if you do not like it.
• Regular Flour instead of Gluten Free
• Regular Sugar instead of Swerve

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving:Calories: 554Total Fat: 27gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 59mgSodium: 405mgCarbohydrates: 66gFiber: 4gSugar: 34gProtein: 15g

This data was provided and calculated by Nutritionix. Nutrition information isn’t always accurate, but we try our best.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest