These sweet-savoury pancakes are sure to bring smiles to anyone at the dinner table who longs for flapjack Sunday. If desired, you can add herby flavour to the pancakes with sage or rosemary instead of thyme and swap out parsnip for grated carrot. Serve with a side salad or a plate of roasted veggies.
Plants, not meat
Going plant based? Try using a crumbled meat alternative or even chopped vegan sausage instead of turkey in these savoury pancakes.
Turkey Pancakes with Berry Sauce
Ingredients
- 3 tsp (15 mL) grapeseed oil or avocado oil, divided
- 3/4 lb (350 g) ground turkey
- 1 cup (250 mL) peeled and grated parsnip
- 1 cup (250 mL) oat flour
- 2 tsp (10 mL) dried thyme
- 1/4 tsp (1 mL) salt
- 1 tsp (5 mL) baking powder
- 1/2 tsp (2 mL) baking soda
- 3/4 cup + 2 Tbsp (180 mL + 30 mL) milk
- 1 large organic egg
- 1 shallot, finely chopped
- 2 garlic cloves, minced
- 1 1/2 cups (350 mL) fresh or frozen blueberries
- 2 tsp (10 mL) honey
- 2 tsp (10 mL) lemon zest
- 1/4 tsp (1 mL) cinnamon
Nutrition
Per serving:
- calories365
- protein25 g
- total fat12 g
- sat. fat3 g
- total carbohydrates43 g
- sugars13 g
- fibre7 g
- sodium536 mg
Directions
01
In skillet over medium, heat 2 tsp (10 mL) oil. Add turkey and parsnip; heat until turkey is cooked through, breaking up meat as it cooks, about 10 minutes, or when it reaches an internal temperature of 165 F (75 C).
02
In large bowl, stir together oat flour, thyme, salt, baking powder, and baking soda. In separate bowl, whisk together milk and egg. Add wet ingredients to flour mixture and mix gently until everything is moist. Fold in cooked turkey mixture.
03
Return skillet to medium heat and add more oil if needed. Add 1/3 cup (80 mL) batter for each pancake and heat for 3 minutes per side, or until pancakes are set.
04
Meanwhile, in small saucepan or skillet over medium, heat 1 tsp (5 mL) oil. Add shallot and garlic; heat for 2 minutes. Place blueberries, honey, lemon zest, cinnamon, and a pinch of salt in pan and bring to boil, reduce heat to medium-low, and simmer, uncovered, for 5 minutes.
05
Serve pancakes topped with berry sauce.
Matthew Kadey, MSc, RD
Matthew Kadey is a dietitian, nutrition writer, and recipe developer. He is also the author of Rocket Fuel (VeloPress, 2016) and Muffin Tin Chef (Ulysses Press, 2012).
READ THIS NEXT
SEE MORE »
Lentil Shepherd’s Pie
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
Roasted Cauliflower with Pecan Date Crumble
Cauliflower has been having a moment lately, and this salad proves exactly why. Tender caramelized cauliflower is crowned in a glorious sweet and savoury crumble that will ensure it a place on your table all month long. Of all tree nuts, pecans have the highest concentration of flavonoids, which offer beneficial anti-inflammatory effects, and they also protect your cells from oxidative damage. Crumble perfection This crumble topping is too good not to use it on other preparations. Sprinkle over a carrot ribbon salad to add some extra pizzazz, use as a glorious garnish on a soup or stew, or consider generously spooning over your next vegetable “steak” to add some delicious textural variation.
Creamy White Bean Pasta
This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
Vegan Queso Dip
This nut-free take on classic queso dip is everything you want and more. Paired with chips, crackers, or crudités, this creamy, zesty, smoky, and oh-so-satisfying dip is easy enough to whip up for a cozy snack or as an appetizer for company. Go nuts! If you’re okay to eat nuts, try substituting sunflower seeds with 1 cup (250 mL) raw cashews.