Protein Pan Bannock with Saskatoon Jam

Ingredients

• 120 gwhole wheat flour
• 60 gall-purpose flour
• 1scoop whey protein powder, unflavoured
• 2 tspbaking powder
• ¼ tspsalt
• 150 gplain 0% Greek yogurt
• 60 mlskim milk
• 1 tbspcanola or avocado oil
• 3 tbsplow-sugar jam, berry jam

Method

1. In a bowl, whisk the whole wheat flour, all-purpose flour, protein powder, baking powder and salt.

2. Stir in the Greek yogurt and milk with a fork, then knead gently in the bowl 5 or 6 times until it forms a soft dough. Do not overwork it or the bannock gets tough.

3. Pat the dough into a round about 2 cm (3/4 inch) thick and about 20 cm (8 inches) across.

4. Heat a heavy 25 cm (10 inch) skillet, ideally cast iron, over medium-low heat and brush with the oil.

5. Lay in the dough, cover with a lid and cook for 6 to 7 minutes until golden underneath. Flip, cover again and cook 6 to 7 minutes more. It is done when it sounds hollow when tapped and a skewer in the centre comes out clean.

   14 min timer

6. Cool for 5 minutes, then cut into wedges and serve warm with the berry jam.

Storing and reheating

Best warm; keeps 2 days wrapped.