Protein Pan Bannock with Saskatoon Jam

Name: Protein Pan Bannock with Saskatoon Jam
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 120 g whole wheat flour; 60 g all-purpose flour; 1 scoop whey protein powder, unflavoured; 2 tsp baking powder; ¼ tsp salt; 150 g plain 0% Greek yogurt; 60 ml skim milk; 1 tbsp canola or avocado oil; 3 tbsp low-sugar jam, berry jam

A quick pan bread in the style of bannock, a staple across Indigenous and settler kitchens in Canada. This version adds Greek yogurt and protein for a better breakfast.

282calories

15 gprotein
47 gcarbs
5 gfat
5 gfibre

per serving

Prep: 10 min
Cook: 15 min
Serves: 4
Cost: $0.94/serving

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Servings

Fit to my macros

g protein per serving

Units

Method

In a bowl, whisk the whole wheat flour, all-purpose flour, protein powder, baking powder and salt.
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.
Pat the dough into a round about 2 cm (3/4 inch) thick and about 20 cm (8 inches) across.
Heat a heavy 25 cm (10 inch) skillet, ideally cast iron, over medium-low heat and brush with the oil.
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.
Cool for 5 minutes, then cut into wedges and serve warm with the berry jam.