[vc_row][vc_column][vc_column_text]Shortlisted in the Health & Special Diet Cookbook Category, Some Good by Jessica Mitton is a new kind of Newfoundland cookbook.
“A breakfast favourite gets a traditional AND nutritious spin. These Partridgeberry Banana Pancakes will make your mouth water, and they’re gluten free!”
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Partridgeberry Banana Pancakes
Excerpted with permission from Some Good by Jessica Mitton (2018), Breakwater Books, St. John’s.
Photo by Jessica Mitton[/vc_column_text][/vc_column][/vc_row][vc_row][vc_column][vc_single_image image=”12516″ img_size=”medium”][/vc_column][/vc_row][vc_row][vc_column][vc_column_text]Pancakes were a favourite of mine, growing up. My father wouldn’t make pancakes for breakfast every day (as much as I wished he would), so it was such a treat on the occasions when he did. They still are a favourite in my house on the weekends! I’ve transformed my father’s recipe into one that includes some very tasty Newfoundland berries and, of course, I’ve used gluten-free flours.
Yields 4 servings
(2 pancakes each)
Prep time: 10 minutes
Cook time: 15 minutes
Ingredients:
Dry Ingredients
½ cup buckwheat flour
½ cup brown rice flour
2 tbsp arrowroot flour
1 tsp cinnamon
1 tsp baking powder
pinch of sea salt
Wet Ingredients
1 egg
½ tbsp vanilla
¾ cup almond milk or water
Additional Ingredients
¼ cup partridgeberries
½ banana, sliced
Coconut oil to grease pan
Directions:
- Combine dry ingredients in medium-sized bowl.
- Combine wet ingredients in small bowl.
- Pour the wet ingredients in with the dry ingredients and whisk together until combined. Fold partridgeberries and banana into mixture.
- Grease pan over medium heat and use a ¼ cup measure to scoop out pancake mixture into the heated, greased pan.
- When you start to see bubbles coming through the pancake mixture in the pan, flip over and cook for another minute or until golden brown.
- Drizzle of maple syrup. Enjoy!
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