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Turkey Pancakes with Berry Sauce
Serves 4
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.
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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:
- calories 365
- protein 25 g
-
total fat
12 g
- sat. fat 3 g
-
total carbohydrates
43 g
- sugars 13 g
- fibre 7 g
- sodium 536 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.
