“Partridgeberry Banana Pancakes” from Some Good by Jessica Mitton – A 2019 Shortlisted Book

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!”

Partridgeberry Banana Pancakes

Excerpted with permission from Some Good by Jessica Mitton (2018), Breakwater Books, St. John’s.

Photo by Jessica Mitton

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:

1. Combine dry ingredients in medium-sized bowl.
2. Combine wet ingredients in small bowl.
3. Pour the wet ingredients in with the dry ingredients and whisk together until combined. Fold partridgeberries and banana into mixture.
4. Grease pan over medium heat and use a ¼ cup measure to scoop out pancake mixture into the heated, greased pan.
5. 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.
6. Drizzle of maple syrup. Enjoy!